6-Ingredient Budget Chickpea Curry — Ready in 25 Minutes
One pan, six ingredients, done in 25 minutes — this is tonight's answer.
When you're staring at the pantry at 6pm with zero energy and a tight budget, this chickpea curry is your out. It leans on canned chickpeas, canned tomatoes, and a few spices you probably already have — no fancy prep, no babysitting the stove. The result is genuinely saucy, warming, and filling. It's not a restaurant-level chana masala, but it's honest, satisfying, and ready in about 25 minutes. Serve it over rice or with flatbread, and you've got a real dinner for under $10. Leftovers reheat beautifully.
Ingredients
- 2 unit cans chickpeas (15 oz each) — drained and rinsed
- 1 unit can crushed tomatoes (14.5 oz)
- 1 unit can full-fat coconut milk (13.5 oz)
- 3 tsp curry powder
- 4 unit garlic cloves — minced, or 1 tsp garlic powder in a pinch
- 1 tbsp olive oil or neutral oil
- 1 tsp salt — plus more to taste
- 1 pinch red pepper flakes — optional, for heat
Method
- 1 Heat the oil in a large skillet or saucepan over medium heat. Once shimmering, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.
- 2 Add the curry powder (and red pepper flakes if using) directly to the oil and garlic. Stir and toast for 30 seconds — this blooms the spices and deepens the flavor.
- 3 Pour in the crushed tomatoes. Stir to combine with the spiced oil and let simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- 4 Add the drained chickpeas and coconut milk. Stir everything together, bring to a gentle simmer, and cook uncovered for 12–15 minutes until the sauce reduces to your liking.
- 5 Taste and add salt as needed. Serve hot over rice or with flatbread.
Variations
- Add greens — Stir in a few handfuls of fresh spinach or frozen peas in the last 2 minutes of cooking — no extra cost, more nutrients, done.
- No coconut milk — Swap coconut milk for a second can of crushed tomatoes plus 1/4 cup water for a tomato-forward, lighter curry that's equally budget-friendly.
- Faster version — Use garlic powder instead of fresh garlic and skip the toasting step — just add everything to the pan at once and simmer 10 minutes. Flavor is a touch flatter but it works on a really rough night.
Notes
Curry powder brands vary a lot in potency — start with 2 tsp if yours is strong, then taste and add more. For a thicker curry, mash about a quarter of the chickpeas against the side of the pan before adding the coconut milk. Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.
Equipment that helps
- Large skillet or saucepan — A wide base lets the sauce reduce faster so you're not standing at the stove forever.
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