Curried Potato and Chickpeas
Diced potatoes and chickpeas simmered in a spiced tomato and coconut milk sauce — a cheap, filling vegan curry.
Heat oil in a large pot or deep skillet over medium heat. Add onion and cook 6 minutes until golden.
Add garlic and ginger. Cook 2 minutes, stirring constantly.
Add garam masala, cumin, turmeric, and chili flakes (if using). Stir and cook 1 minute until fragrant.
Add the diced tomatoes. Stir well to combine with the spices. Cook 3 minutes.
Add the diced potatoes and coconut milk. Stir to combine.
Bring to a boil, then reduce heat to a steady simmer. Cover and cook 15 minutes, stirring occasionally.
Add the chickpeas. Stir, and continue simmering uncovered 10 minutes until potatoes are fully tender and sauce has thickened.
Taste and adjust salt. Serve over rice or with bread.
Russet potatoes at $0.88/kg from a 10 lb bag make this one of the cheapest proteins-and-starch combinations on the site. The chickpeas provide the protein.
- Cauliflower is the traditional substitute for potatoes in this style of curry, but fresh cauliflower in Ottawa runs $6.99–7.49 a head, which blows the budget. Potatoes work better here anyway — they hold their shape and absorb the sauce.
- Serve with rice cooked separately; rice is not included in this cost. 300g dry rice for 4 people adds about $0.75.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free.