Curried Potato and Chickpeas

Ingredients

• AmountIngredientEst. cost
• 800 g russet potatoes, peeled and diced $0.35
• 1 can (540 mL) chickpeas, drained and rinsed $1.50
• 1 can (796 mL) diced tomatoes $2.00
• 1 can (400 mL) coconut milk $2.80
• 1 medium yellow onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1 tbsp fresh ginger, grated (or 1 tsp dried) $0.20
• 2 tbsp vegetable oil $0.12
• 2 tsp garam masala $0.10
• 1 tsp ground cumin $0.05
• 1 tsp ground turmeric $0.05
• 0.5 tsp salt $0.02
• 0.25 tsp chili flakes or cayenne (optional) $0.02
• Recipe total$8.76

Instructions

1. 1 Heat oil in a large pot or deep skillet over medium heat. Add onion and cook 6 minutes until golden.
2. 2 Add garlic and ginger. Cook 2 minutes, stirring constantly.
3. 3 Add garam masala, cumin, turmeric, and chili flakes (if using). Stir and cook 1 minute until fragrant.
4. 4 Add the diced tomatoes. Stir well to combine with the spices. Cook 3 minutes.
5. 5 Add the diced potatoes and coconut milk. Stir to combine.
6. 6 Bring to a boil, then reduce heat to a steady simmer. Cover and cook 15 minutes, stirring occasionally.
7. 7 Add the chickpeas. Stir, and continue simmering uncovered 10 minutes until potatoes are fully tender and sauce has thickened.
8. 8 Taste and adjust salt. Serve over rice or with bread.

Nutrition per Serving

Estimated values per serving.