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Easy Chickpea Curry:
Your $7 Aldi Dinner Hero (Australia!)

Name: Easy Chickpea Curry: Your $7 Aldi Dinner Hero (Australia!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800 g Tinned chickpeas; 400 ml Coconut cream; 400 g Tinned crushed tomatoes; 1 large Brown onion; 4 cloves Garlic cloves; 1 tsp grated Fresh ginger; 2 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Turmeric; 1 tsp Paprika; 2 tbsp Olive oil; 1 pinch Salt; 2 cups dry Rice to serve

That's why this easy chickpea curry recipe Australia will become your new favourite budget meal, proving delicious food doesn't break the bank.

30 MINS

LITERALLY CANNOT FUCK THIS UP

4 SERVINGS

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Chickpea curry in a bowl with rice and fresh coriander

EASY AF

SAVE $15 vs TAKEOUT

HOT TIP

WHY THIS ROCKS

Chickpeas are one of the highest-protein highest-fibre foods you can buy from Aldi for $1.20 a tin. Combined with coconut cream and spices you already own this is one of the best value meals in existence. Fully vegan without trying to be.

WHAT YOU NEED

800 g Tinned chickpeasTinned veg aisle

400 ml Coconut creamAsian food aisle

400 g Tinned crushed tomatoesTinned veg aisle

1 large Brown onionFresh Produce

4 cloves Garlic clovesFresh Produce

1 tsp grated Fresh gingerFresh Produce

2 tsp Garam masalaSpice aisle

1 tsp Ground cuminSpice aisle

1 tsp TurmericSpice aisle

1 tsp PaprikaSpice aisle

2 tbsp Olive oilPantry

1 pinch SaltPantry

2 cups dry Rice to servePantry

Total Estimate: $7

LET'S DO THIS

Drain and rinse the chickpeas. Dice the onion, mince the garlic, grate or finely chop the ginger. Heat oil in a large pan over medium heat. Add onion and cook 5 minutes until softened and golden.

Add garlic and ginger. Cook for 1 minute. Add all the spices - garam masala, cumin, turmeric, paprika. Stir constantly for 1 minute until fragrant. The spices will stick slightly - the liquid from the next step will lift them up.

Add the crushed tomatoes and stir everything together scraping up any spices stuck to the pan. Cook for 3-4 minutes until the sauce darkens and thickens. This builds serious depth of flavour - do not skip it.

Add the drained chickpeas and coconut cream. Stir to combine. Bring to a gentle simmer and cook for 12-15 minutes stirring occasionally until the sauce thickens and chickpeas absorb the flavours. Taste and season with salt.

Serve over steamed rice. The curry keeps in the fridge for 4 days and freezes for up to 3 months - make a double batch while you are at it.

psychologyPRO TIP FROM THE CHAOS GOBLINS

Frying the spices in the oil before adding liquid is called blooming - it wakes up the flavour compounds and makes everything taste deeper and more complex. One extra minute of cooking makes a massive difference.

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Easy Chickpea Curry:
Your $7 Aldi Dinner Hero (Australia!)

WHY THIS ROCKS

WHAT YOU NEED

LET'S DO THIS

psychologyPRO TIP FROM THE CHAOS GOBLINS

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