When dinner needs to be warm, filling, and kind to the grocery budget, chickpeas do a lot of the work. This gentle tomato curry makes four servings and pairs everyday pantry ingredients with fresh spinach. My rough store-brand estimate is about $1.70 per serving, counting a small share of cooking oil and spices; local prices will vary.
Gather the everyday ingredients
You’ll need one cup of uncooked rice, one tablespoon of oil, one small onion, two garlic cloves, one tablespoon of curry powder, two 15-ounce cans of chickpeas, one 14.5-ounce can of diced tomatoes, and two packed cups of baby spinach. Keep a half cup of water nearby, plus salt to taste. If you already have rice and spices in the cupboard, this is a particularly low-cost dinner to pull together.
Let the curry simmer
Start the rice according to its package directions. Meanwhile, warm the oil in a large skillet and cook the chopped onion until soft, about five minutes; stir in the garlic and curry powder for one minute. Add the drained chickpeas, tomatoes, and water, then simmer for 12 to 15 minutes, stirring now and then.
Fold in the spinach at the end and let it wilt before tasting for salt. Spoon the curry over rice, adding a splash of water if the sauce gets thicker than you like. For younger eaters, keep the curry powder mild and let everyone add extra seasoning at the table.
Make tomorrow easier too
Leftover curry keeps well in the refrigerator and makes an easy lunch with rice or warm flatbread. If spinach is expensive or out of season, frozen spinach works; thaw it first and squeeze out excess water. Save this recipe for a night when you want a wholesome family meal but don’t want a special trip to the store.