Quick and Cheap Curry Fix
Elevate your weeknight dinners with this "Quick and Cheap Curry Fix," a budget-friendly and fuss-free recipe perfect for satisfying your curry cravings in just 30 minutes! Packed with pantry staples like canned chickpeas, diced tomatoes, and coconut milk, this vegetarian curry delivers bold, comforting flavors with minimal effort. Sautéed onions, garlic, and ginger form the aromatic base, enhanced by fragrant curry powder and ground cumin. Fresh or frozen spinach adds a boost of nutrients, while a bed of fluffy white rice makes it a hearty, complete meal. Whether you’re looking for a quick dinner idea, an easy meatless meal, or a way to stretch your grocery budget without sacrificing flavor, this one-pot curry recipe has you covered. Garnish with fresh cilantro for a final touch, and you’ll have a wholesome dish that’s as satisfying as it is simple.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 teaspoon, grated (or 1/2 teaspoon ground ginger) ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 15-ounce can canned diced tomatoes
- 1 13.5-ounce can unsweetened coconut milk
- 0.5 cup water
- 1 teaspoon (adjust to taste) salt
- 2 cups, fresh or frozen spinach
- 4 cups, for serving cooked white rice
- 2 tablespoons, chopped (optional, for garnish) cilantro
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.
Add the curry powder, ground cumin, and tomato paste. Stir for 1-2 minutes to toast the spices and blend the flavors.
Mix in the canned chickpeas, diced tomatoes (with their juices), coconut milk, and water. Bring to a gentle simmer.
Reduce the heat to low and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the spinach, stirring until wilted (if using fresh spinach) or heated through (if using frozen spinach).
Taste the curry and adjust the salt or seasoning if needed.
Serve the curry over cooked white rice and garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 10.0 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
