Chickpea and tomato curry

This low-cost chickpea and tomato curry recipe is not only vegetarian, vegan, dairy free but 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

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 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)
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

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).

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

Nutrition Info (per serve)

Kilojoules 650kJ

Calories 155cal

Protein 6g

Total fat 6g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 7g

Dietary fibre 6g

Sodium 170mg

Calcium 60mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.