Golden Chickpea Curry
Estimated $4.39 recipe · $2.19 per serving (US / USD)
Fragrant coconut and tomato chickpea curry with spinach and warm Indian spices.
The recipe
Golden Chickpea Curry
Fragrant coconut and tomato chickpea curry with spinach and warm Indian spices.
Ingredients
- 1 can chickpeas, drained
- 150g basmati rice
- 1 can chopped tomatoes
- 150ml coconut milk
- 1 onion
- 3 garlic cloves
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 2 handfuls spinach
Estimated recipe cost
$4.39 for 2 servings · $2.19 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 1 can chickpeas, drainedRetail benchmark · $0.92 / 240 g · Retail reference · Assumes 240 g per can (drained where applicable) | $0.92 |
| 150g basmati riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 1 can chopped tomatoesPlanning assumption · $1.00 / 400 g · Assumes 400 g per can (drained where applicable) | $1.00 |
| 150ml coconut milkPlanning assumption · $2.00 / 400 ml · Uses 150ml | $0.75 |
| 1 onionRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 3 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.22 |
| 1 tsp garam masalaPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 1 tsp cuminPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 1 tsp turmericPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 2 handfuls spinachPlanning assumption · $2.50 / 227 g · Assumes 30 g per item/portion | $0.66 |
| Estimated total | $4.39 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Rinse the basmati rice and cook in 300ml salted water — boil, cover, simmer 10 min, rest 5 min.
- Dice the onion and mince the garlic. Drain and rinse the chickpeas.
- Heat oil in a large pan over medium heat. Cook the onion 6 min until soft and golden.
- Add the garlic, garam masala, cumin, and turmeric. Stir for 1–2 min until very fragrant.
- Add the chopped tomatoes and coconut milk. Stir well and bring to a simmer. Cook 5 min.
- Add the chickpeas. Simmer 10 min until the sauce is thick and the chickpeas are well coated.
- Wilt in the spinach by the handful, stirring until just wilted. Season with salt. Serve over rice.
Recipe notes
Freezes brilliantly and tastes even better the next day.
Estimated nutrition per serving
480 kcal · 22g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.