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.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
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.
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.
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.
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.
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.
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