NeighborhoodHub kitchen
Chickpea coconut curry
A mild curry with chickpeas, spinach, and coconut milk over rice.
~$1.98 per serving
What goes in
- White rice, dry1 cup~$0.65
- Chickpeas, drained2 cans (15 oz each)~$2.20
- Coconut milk1 can (13.5 oz)~$2.20
- Frozen spinach2 cups~$1.70
- Onion1 medium~$0.70
- Curry powder2 tsp~$0.25
- Neutral oil and salt1 tbsp oil, ½ tsp salt~$0.20
Whole recipe estimate$7.90
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Cook rice according to package directions. Dice the onion.
- 2
Heat oil in a large saucepan. Cook onion for 5–6 minutes, then stir in curry powder for 30 seconds.
- 3
Add chickpeas, coconut milk, spinach, salt, and ½ cup of water. Simmer for 12–15 minutes, stirring, until spinach is steaming hot.
- 4
Divide rice into four bowls and spoon the curry over it.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.