Chickpea and tomato curry

Photographer: Melanie Jenkins

This low-cost chickpea and tomato curry recipe is vegan, dairy free and gluten free! A easy and quick meal, ready in 20 minutes or made ahead of time, it’s a great meat-free option for lunch or dinner.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon canola oil

1 onion, chopped

1 clove garlic, crushed

½ teaspoon ground cumin

½ teaspoon ground coriandercilantroX

½ teaspoon turmeric

¼ teaspoon chilli powder

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

420g can chopped tomatoes*

5cm-piece fresh ginger, grated

fresh coriandercilantroX, chopped (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat oil in a large saucepan. Add onion and garlic. Fry until golden. Add spices and stir for 2 minutes.

2 Add chickpeas. Coat in spices then add tomatoes. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve garnished with coriander (if using).

Serving suggestion

Serve as part of this budget Indian dinner party for four… three courses for under $4.50 per person!

$4.16 Onion fritters with mango relish
$4.88 Chickpea and tomato curry
$1.68 Lemon and cashew rice
$5.60 Indian rice pudding
$16.32 Total

Variations

Make it gluten free Check canned tomatoes are gluten free

HFG tip

Make this curry in advance to allow flavours to mingle, then reheat when ready to serve.

Nutrition Info (per serve)

Calories 155 cal

Kilojoules 650 kJ

Protein 6 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 6 g

Sodium 170 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.