Budget-Friendly Chickpea and Vegetable Curry

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 cup frozen mixed vegetables
• 1 can (14 oz) coconut milk
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked rice (for serving)

Instructions

1. 1

   Prep your aromatics

   Heat oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. This base creates amazing flavor without expensive ingredients.

2. 2

   Build the spice base

   Add minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in cumin, coriander, turmeric, paprika, and cayenne. Cook for 30 seconds—your kitchen will smell incredible.

3. 3

   Add the tomatoes

   Pour in diced tomatoes with their juice. Let this simmer for 5 minutes, stirring occasionally. The tomatoes will break down and create a rich sauce.

   

4. 4

   Bring it together

   Add chickpeas, frozen vegetables, and coconut milk. Season with salt. Bring to a gentle simmer, then reduce heat and cook for 12-15 minutes until vegetables are tender.

5. 5

   Finish and serve

   Taste and adjust seasoning. Stir in fresh cilantro just before serving. Serve over rice with extra cilantro on top. This makes amazing leftovers too!

Substitution Ideas

Storage Tips

Store leftovers in the refrigerator for up to 4 days. This curry actually tastes better the next day! You can freeze portions for up to 3 months—just thaw overnight and reheat gently. If it seems thick after reheating, add a splash of water or broth.