Soup
$0.81per plate
Prep
10 min
Vegetarian · Chickpeas
Chickpea Coconut Curry
Two cans of chickpeas, a can of coconut milk, and a spice drawer are all that stands between you and a warm, fragrant curry. The chickpeas turn tender and creamy as they simmer, the coconut milk mellows the spices, and a handful of spinach at the end keeps it fresh. It is the kind of meatless dinner that does not feel like a compromise, and at a little over a dollar a plate it costs less than almost anything with meat in it. Serve it over rice to soak up the sauce.
$1.34per plate
Estimated recipe total
$5.36 · serves 4
Cook
20 min
Total
30 min
Serves
4
1 How to make it
1
Bloom the spices
Soften the onion in the oil, then add the garlic, ginger, and curry powder and stir for a minute until the kitchen smells fragrant. Cooking the spices in oil first wakes them up and is the difference between flat and rich.
2
Build the sauce
Pour in the tomatoes and coconut milk, stir, and bring to a gentle simmer. Let it bubble a few minutes so the flavors marry and the sauce thickens slightly.
3
Simmer the chickpeas
Add the drained chickpeas and simmer 10 minutes. As they cook they soak up the sauce and turn creamy, so do not rush this part.
4
Wilt in the greens
Stir in the spinach and cook just until it wilts, a minute or two. Taste for salt and serve over rice.
2 Cheaper ingredient swaps
- Dried chickpeas, cooked from scratch. A bag of dried chickpeas costs far less than cans; cook a big batch and freeze what you do not use here.
- White beans or lentils. Cannellini beans or cooked lentils curry just as nicely if that is what is in the cupboard.
- Kale or frozen spinach. Any leafy green works; add sturdy kale earlier so it softens, or use a handful of frozen spinach straight from the bag.
- Stir in curry paste. A spoonful of red or yellow curry paste in place of the powder deepens the flavor for a little more.
3 Budget tips
- Canned chickpeas are a complete, shelf-stable protein for around a dollar a can, and two cans feed four.
- Cooking a bag of dried chickpeas brings the cost down even further; a pound cooks up to the same as several cans.
- The coconut milk and spices do all the flavor work, so there is no need for meat or a jar of sauce.
- Serve it over rice to stretch four servings of curry across more plates for pennies.
4 Storage, freezing & reheating
Fridge
Leftovers keep in the fridge for up to 5 days, and like most curries this one tastes even better the next day once the spices settle.
Freezer
It freezes well for 3 months, though the spinach softens; add fresh greens when you reheat if you want them bright.
Reheating
Reheat gently on the stove or in the microwave, loosening with a splash of water or broth if the sauce has thickened in the fridge.
5 Nutrition (per serving)
Calories
330
Protein
11g
Fat
18g
Carbs
34g
Per-serving figures are estimated from standard ingredient data and are not medical or dietary advice.
6 Frequently asked questions
Do I need to cook canned chickpeas?
They are already cooked, so they just need warming through. Simmering them in the sauce for about ten minutes lets them soak up flavor and turn creamy, but they are safe to eat straight from the can.
How do I make the curry thicker?
Simmer it uncovered a few extra minutes to reduce the sauce, or mash some of the chickpeas against the side of the pot. Both thicken it without any added starch.
What should I serve with chickpea curry?
Rice is the classic and cheapest partner, soaking up the sauce. Naan, flatbread, or even a scoop over a baked potato all work too.
How do you calculate the price per plate?
The roughly $5.36 total is split across 4 servings, landing at about $1.34 each. Your figure will move with can prices and what you pay for produce.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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