Quick Chickpea Curry
This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce.
Ingredients
4 servings
Instructions
- Heat oil in a large stockpot or sauté pan over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
- Add the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to 10 minutes.
- Add the baby spinach and lemon and stir until the spinach has wilted.
- Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
- Serve. Serve warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!
💰 Cost Estimate
Total Ingredients
$919.00
$919.00
Per Serving
$230.00/serving
$230.00/serving
🏠 Savings
~$1838.00 vs buying!
~$1838.00 vs buying!
📋 Price Breakdown (60% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tbsp | $21.00 |
| white onion | 1 medium | $50.00 |
| garlic | 3 cloves | $593.00 |
| grated fresh ginger | 1 tbsp | $16.00 |
| garam masala | 1 tbsp | - |
| fine sea salt | 1 tsp | $1.00 |
| ground cumin | 1 tsp | $27.00 |
| ground turmeric | 1 tsp | $40.00 |
| cayenne and freshly-ground black pepper | - | - |
| 2 | - | |
| 1 | - | |
| 1 | - | |
| handful fresh baby spinach | 1 large | $161.00 |
| freshly-squeezed lemon juice | 1 tbsp | $10.00 |
| chopped fresh cilantro | - | - |
*Estimated market prices, may vary by region
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