A simple can of chickpeas presents the home cook with so many possibilities. In the case of this chickpea and tomato curry, pantry staples are combined with spices and some coconut milk, making a hearty and flavorful dish that goes great over rice or with a side of naan bread.

Are you looking to spend less money on groceries? Identifying some delicious recipes that are also affordable is a winning strategy. And this is one recipe you’ll want to add to your dinner rotation.

What You’ll Need To Make Chickpea And Tomato Curry

The ingredient list for this vegan and gluten-free curry is affordable and simple:

• Canned chickpeas
• Canned tomatoes (crushed, diced or whole tomatoes cut up)
• Potatoes (optional – it’s good with or without)
• Onion
• Curry powder, red pepper flakes, and garam masala
• Unsweetened coconut milk (from a can) – or half-and-half or heavy cream
• Rice or cauliflower rice, for serving
• Chopped green onions, for serving (optional)

A Simple Weeknight Curry

This recipe doesn’t take long to make and calls for ingredients you may already have on hand in your pantry.

The dish is spiced with curry powder, garam masala, and red pepper flakes. You can certainly choose either curry powder or garam masala to flavor this dish – either way it will be good.

All in all, this recipe costs about $5 for 4 servings. There are so many reasons to love this simple dish!

Ultra Cheap Recipes For The Tough Times

If you’re serious about saving money on food, start identifying some delicious cheap meal ideas to incorporate into your meal rotation.

Here are some additional recipes to try, in addition to this curry:

• 3-ingredient pasta sauce + noodles
• Fried egg sandwiches
• Tortilla pizzas
• Egg and banana pancakes
• Breakfast tostadas

The key is finding recipes you and your family will love. Your list may look different than mine.

But take some time to identify affordable meals that will work for your family – and you’ll start saving money effortlessly.

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Chickpea And Tomato Curry

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 2 cans chickpeas (15 ounce each), drained and rinsed
• 1 onion, finely chopped
• 1 tablespoon coconut oil
• 4 new potatoes, boiled until fork tender and chopped
• 28-ounce can crushed tomatoes
• 3/4 cup unsweetened coconut milk
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 2 teaspoons Better Than Bouillon (chicken or vegetable) - or 2 small bouillon cubes, dissolved in hot water
• Rice, for serving

Instructions

1. Heat coconut oil in a large frying pan over medium-high heat. Add onion and sauté for 2 to 3 minutes, until they begin to soften. Add the chickpeas and stir until they begin to brown, about 4 to 5 minutes.
2. Add potatoes, crushed tomatoes, coconut milk, bouillon, and spices. Turn down heat to medium. Allow curry to simmer for 6 to 7 minutes, allowing flavors to blend.
3. Serve hot over rice garnished with chopped green onions.

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