Quick Chickpea Coconut Curry – Budget-Friendly One-Pot Wonder

Quick Chickpea Coconut Curry – Budget-Friendly One-Pot Wonder

KEY INFO

Total Cost: $7.44 for entire meal
Cost Per Serving: $1.86

Cost Breakdown Per Portion:

• Yellow onion: $0.10
• Garlic: $0.04
• Fresh ginger: $0.03
• Oil: $0.10
• Curry powder: $0.11
• Cumin: $0.03
• Chickpeas: $0.40
• Tomato sauce: $0.13
• Coconut milk: $0.75
• Kale: $0.19

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 generous portions
Difficulty: Beginner-friendly
Price Level: Very inexpensive

Dietary Tags: Vegan, vegetarian, gluten-free, dairy-free

EQUIPMENT NEEDED

Essential Tools:

• Large deep skillet or heavy-bottomed pot
• Sharp knife
• Cutting board
• Wooden spoon
• Can opener
• Measuring spoons

Budget Alternatives:

• Use any large pan if you don’t have a skillet
• Pre-minced garlic from a jar saves time and money
• Ground ginger instead of fresh cuts costs

INGREDIENTS

Main Components (in order of use):

• 2 tablespoons (30ml) vegetable oil
• 1 large yellow onion, diced (about 1 cup/150g)
• 3 garlic cloves, minced (or 1 teaspoon jarred)
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
• 1½ tablespoons curry powder
• 1 teaspoon ground cumin
• 2 cans (15oz/425g each) chickpeas, drained and rinsed
• 1 cup (240ml) tomato sauce (or 1 can diced tomatoes)
• 1 can (13.5oz/400ml) full-fat coconut milk
• 3 cups (75g) fresh kale, chopped (spinach works too)
• Salt and black pepper to taste
• Squeeze of lime juice (optional but recommended)

Money-Saving Substitutions:

• Dried chickpeas (1 cup dry = 3 cups cooked, saves $1+)
• Frozen spinach instead of fresh kale
• Light coconut milk (less rich but still delicious)
• Skip the lime if budget is tight

METHOD

1. Heat the oil in your largest skillet or pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
3. Stir in garlic and ginger and cook for another minute until fragrant.
4. Add curry powder and cumin and stir constantly for 30 seconds to toast the spices. Don’t let them burn!
5. Pour in the chickpeas and tomato sauce. Stir everything together so the chickpeas get coated in all those beautiful spices.

6. Add the coconut milk and give it a good stir. Bring to a gentle boil, then reduce heat to low.

7. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
8. Stir in the chopped kale and cook for another 3–5 minutes until wilted but still bright green.
9. Taste and season with salt, pepper, and a squeeze of lime juice.
10. Serve immediately over rice, with naan, or just eat it straight from the bowl like I often do.

CRUCIAL TIPS

Money-Saving Hacks:

• Cook dried chickpeas in bulk and freeze portions
• Buy curry powder in bulk from ethnic markets
• Use whatever greens are on sale or skip them entirely
• Make double batch – it tastes even better the next day

Success Secrets:

• Don’t rush the onion step – this builds your flavor foundation
• Toast those spices for 30 seconds – it makes a huge difference
• Full-fat coconut milk creates the creamiest texture
• Add greens at the end to keep them vibrant

Storage:

• Keeps in fridge for 4 days in airtight container
• Freezes for up to 3 months
• Reheats beautifully on stovetop with a splash of water

Scaling Tips:

• Double recipe easily (you’ll need a bigger pot)
• Halve for 1–2 people
• Spice levels stay proportional when scaling

Common Mistakes:

• Adding coconut milk too early (it can separate)
• Overcooking the greens (they get mushy)
• Forgetting to taste and adjust seasoning
• Using watery light coconut milk (your curry won’t be as rich)

VARIATIONS THAT WON’T BREAK THE BANK

Veggie Boost:
Add diced bell peppers, carrots, or zucchini with the onions. Use whatever’s cheap or needs using up.

Protein Switch:
Swap chickpeas for any canned beans you have on hand. Lentils work beautifully too.

Heat Level:
Add chili flakes, fresh jalapeños, or hot sauce to taste. Start small – you can always add more.

Spice Variations:

• Garam masala instead of curry powder
• Turmeric for golden color
• Smoked paprika for depth

I discovered this recipe during one of those particularly tight months when I was building EatHealthier.co.uk. My grocery budget was practically non-existent, but I refused to live on instant noodles alone.

This chickpea coconut curry became my weekly salvation. It’s filling enough to satisfy my appetite, nutritious enough to fuel my long work days, and tasty enough that I actually looked forward to dinner.

The best part?
It tastes like you spent way more than $1.86 per serving. Friends who’ve tried it always ask for the recipe, assuming it’s some complicated restaurant-style dish.

Little do they know it takes less time than ordering takeout and costs a fraction of the price.

Price Level: Very inexpensive – this meal delivers restaurant-quality flavors without the restaurant prices.