Why This Works

This curry is stupid simple, uses pantry staples, and tastes better than takeout. It’s my go-to weeknight dinner.

Ingredients

  • 2 cans chickpeas, drained
  • 1 can coconut milk
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 can diced tomatoes
  • Salt, pepper
  • Rice or naan to serve

Instructions

Curry coming together

  1. Sauté onion and garlic in a large pan until soft
  2. Add curry powder, cook for 1 minute (smells amazing)
  3. Add tomatoes, coconut milk, chickpeas
  4. Simmer 15 minutes
  5. Season with salt and pepper
  6. Serve over rice

Total time: 20 minutes
Difficulty: Beginner
Cost: ~$8 for 4 servings

Tips

  • Add spinach at the end for extra greens
  • Double the batch and freeze leftovers
  • Adjust curry powder to taste (I use 3 tbsp because I like it strong)

This is the kind of recipe that makes the 75% approach easy. Quick, cheap, delicious, and you won’t miss the meat.