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Creamy budget chickpea curry in a bowl with warm spices

Budget Chickpea Curry

A simple pantry chickpea curry with tomatoes, coconut milk, onion, garlic, and warm spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

  • 2 15-ounce cans chickpeas drained and rinsed; about 425 g each
  • 1 medium onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 can crushed tomatoes about 400 g / 14 oz
  • 1 can coconut milk about 400 ml / 13.5 oz
  • 1 tablespoon neutral cooking oil 15 ml
  • Salt to taste

Method
 

  1. Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5 to 6 minutes until soft.
  2. Add the garlic, curry powder, and cumin. Stir for about 30 seconds until fragrant.
  3. Add the crushed tomatoes and chickpeas. Stir well and simmer for 5 minutes.
  4. Pour in the coconut milk and simmer gently for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Taste and season with salt. Serve hot with rice, flatbread, or another cooked grain.