Vegan Chickpea Curry

This hearty one-pot vegan chickpea curry is proof that eating plant-based on a budget can still be filling, nourishing, and full of flavor. With creamy coconut milk, tender rice, and plenty of veggies, it’s the kind of comfort food that feels like a hug in a bowl while costing less than $2 a serving.

Ingredients

1 Tablespoon Vegetable oil or Coconut oil

1 large Onion, diced

1 large Carrot, diced

3 Cloves Garlic, minced

1 Tablespoon fresh Ginger, grated

2 Tablespoons Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

1/4 tsp Black Pepper

1 can (14 oz) diced Tomatoes, do not drain

1 can (14 oz) Coconut Milk

1 cup Vegetable Broth

1 large Sweet Potato or White Potato, peeled and cubed

3 (14 oz) cans Chickpeas, drained and rinsed

2 cups fresh Spinach or Kale

Salt and Pepper to taste

Fresh Cilantro, chopped (optional, for garnish)

Cooked Rice or Naan Bread (for serving)

There’s something so comforting about a warm bowl of curry at the end of the day, and this one is one of my favorites because it comes together in just one pot. Using simple, affordable ingredients like chickpeas, rice, and seasonal veggies, you can create a meal that’s creamy, satisfying, and loaded with flavor without spending much at all.

I also love that it makes enough for leftovers, which means lunch the next day is already taken care of. To stretch your budget even more, I often swap canned chickpeas for dried ones that I cook in bulk and freeze in portions—this little trick cuts the cost by more than half and keeps me stocked for quick meals like this.

Instructions

Heat the oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.

Add the garlic and ginger to the pot and sauté for another 2 minutes, until fragrant.

Stir in the curry powder, cumin, turmeric and black pepper. Cook for about 1 minute to toast the spices.

Add the diced tomatoes with its juices, coconut milk, and vegetable broth. Stir to combine.

Add the sweet potato cubes, carrots and chickpeas to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the sweet potatoes and carrots are tender.

Stir in the spinach or kale and let it wilt for about 2-3 minutes.

Season with salt and pepper to taste.

Serve the curry hot over cooked rice or with naan bread, garnished with fresh cilantro if desired.

Note: this Curry recipe makes about 6 cups and is great for meal prep for the week. You can also cut this recipe in half for a smaller family. This recipe freezes well.

Note: to make this even more budget friendly omit the potatoes, kale and tomatoes.