---
title: "20-Minute Coconut Chickpea Curry That Costs Under $3"
description: "This cheap chickpea curry is a budget easy dinner ready in 20 minutes for under $3. Creamy coconut, bold spices, totally vegan and so satisfying."
url: https://dailyrecipesworld.com/vegan-plant-based/20-minute-coconut-chickpea-curry-budget-easy-dinner/
type: recipe
category: "Vegan & Plant-Based"
published: 2026-07-29
updated: 2026-07-29
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/07/20-minute-coconut-chickpea-curry-that-costs-under-3-1210.jpg
---

# 20-Minute Coconut Chickpea Curry That Costs Under $3

This 20-minute coconut chickpea curry is rich, warming, and comes in well under $3 a batch. It is the kind of budget easy dinner that feels like you put in way more effort than you actually did.

- **Prep time:** 5 mins
- **Cook time:** 15 mins
- **Serves:** 4 servings
- **Energy:** 320 kcal

## Ingredients

- 2 cans (15 oz each) chickpeas, drained (reserve the liquid)
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes (optional)
- 1/2 tsp salt, plus more to taste
- 1 tbsp neutral oil such as vegetable or sunflower
- Fresh lemon juice to finish
- Fresh cilantro for garnish (optional)

## Method

1. **Toast the spices.** Heat the oil in a large pan over medium heat. Add the cumin, coriander, turmeric, and chilli flakes and stir constantly for about 30 seconds until fragrant. Keep the heat steady so they toast but do not burn.
2. **Cook the aromatics.** Add the diced onion to the pan and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and ginger and cook for another minute until fragrant.
3. **Build the sauce.** Pour in the diced tomatoes and stir everything together. Let it cook for 2 to 3 minutes, stirring now and then, until the tomatoes have broken down slightly and the mixture smells rich and deep.
4. **Add the coconut milk and chickpeas.** Pour in the coconut milk and stir to combine. Add the drained chickpeas and salt. Bring the curry to a gentle simmer and cook for 5 to 6 minutes, stirring occasionally, until the sauce has thickened slightly and everything is heated through.
5. **Taste and finish.** Taste the curry and adjust salt as needed. If it looks thicker than you like, stir in a little of the reserved chickpea liquid. Squeeze in fresh lemon juice to brighten the flavour, scatter over cilantro if using, and serve hot over rice or with flatbread.

## Frequently asked questions

### Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook them ahead of time, which obviously changes the whole quick and easy nature of this recipe. Canned really is the way to go here for a fast weeknight meal.

### Is this recipe gluten free?

It is naturally gluten free as long as you serve it with rice or a certified gluten free flatbread. All the other ingredients are gluten free by default, so no swaps needed.

### How do I make it spicier?

Add more chilli flakes while toasting the spices, or stir in a small amount of fresh chopped green chilli with the garlic and ginger. A little goes a long way so taste as you go.

### Can I make this curry ahead for meal prep?

Absolutely. It is one of the best recipes for meal prep because it reheats really well and the flavour improves overnight. Make a big pot on Sunday and you have easy lunches sorted for most of the week.