Chickpea and tomato curry
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.
Reviewed by our expert panel Serves: 4
Time to make: 20 mins
Total cost: $4.88 / $1.22 per serve
(at time of publication)
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon chilli powder
- 400g can chickpeas, drained, rinsed
- 420g can chopped tomatoes*
- 5cm-piece fresh ginger, grated
- fresh coriander, chopped (optional)
Instructions
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 155cal
-
Kilojoules 650kJ
-
Protein 6g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 170mg
-
Calcium 60mg
-
Iron 2mg
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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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