---
title: "Five-Dollar Chickpea Curry"
url: https://save.cooking/@budgetbytes/five-dollar-chickpea-curry
author: Budget Bytes
author_profile: https://save.cooking/@budgetbytes
description: "A budget-friendly chickpea curry made with pantry staples, frozen spinach, and coconut milk. It’s big on flavor, easy to scale up, and freezes beautifully for quick future dinners."
prep_time: 10 minutes
cook_time: 25 minutes
total_time: 35 minutes
servings: 4
tags: ["Main Dish", "Make Ahead", "None", "Stovetop", "Dinner", "Vegan", "Freezer Friendly", "Gluten Free", "Indian"]
published: 2026-01-06
updated: 2026-01-14
---

# Five-Dollar Chickpea Curry

*Recipe by [@budgetbytes](https://save.cooking/@budgetbytes)*

A budget-friendly chickpea curry made with pantry staples, frozen spinach, and coconut milk. It’s big on flavor, easy to scale up, and freezes beautifully for quick future dinners.

This is the kind of meal that keeps dinner stress low and your grocery bill in check. Everything comes from the pantry or freezer, but it still tastes rich and cozy thanks to curry spices and coconut milk. Make a double batch if you’ve got the pot space—this one reheats like a dream.

**Total Time:** 35 minutes | **Prep:** 10 minutes | **Cook:** 25 minutes | **Servings:** 4

## Ingredients

### Curry Base

- 1 Tbsp cooking oil (vegetable, canola, or olive)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp grated fresh ginger (or 1/2 tsp ground ginger)
- 2 Tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp salt, plus more to taste

### Main Ingredients

- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (13.5 oz) can coconut milk (full-fat for richest results)
- 2 cups frozen chopped spinach (or 4 packed cups fresh)

### To Serve (Optional)

- Cooked rice, naan, or flatbread
- Plain yogurt or a squeeze of lemon/lime

## Instructions

1. Heat the oil in a large pot or deep skillet over medium heat. Add the diced onion and cook 5–7 minutes, stirring occasionally, until softened.

2. Add the garlic and ginger and cook for 30 seconds, just until fragrant.

3. Stir in the curry powder, cumin, paprika, crushed red pepper (if using), and salt. Cook 30–60 seconds to toast the spices.

4. Add the chickpeas and diced tomatoes (with juices). Stir to coat everything in the spices.

5. Pour in the coconut milk and stir until combined. Bring to a gentle simmer, then reduce heat to medium-low and simmer 10 minutes, stirring occasionally.

6. Stir in the frozen spinach. Simmer 3–5 minutes more, or until the spinach is heated through and the curry has thickened slightly.

7. Taste and adjust salt or heat as needed. Serve over rice or with bread. Cool leftovers completely before refrigerating or freezing.

## Tags

`Main Dish`, `Make Ahead`, `None`, `Stovetop`, `Dinner`, `Vegan`, `Freezer Friendly`, `Gluten Free`, `Indian`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@budgetbytes/five-dollar-chickpea-curry](https://save.cooking/@budgetbytes/five-dollar-chickpea-curry)*