Ingredients

• 2 medium potatoes, peeled and chopped — $1.20
• 1 can chickpeas, drained and rinsed — $1.00
• 1 medium onion, diced — $0.80
• 2 cloves garlic, minced — $0.20
• 1 tablespoon oil — $0.20
• 1 tablespoon curry powder — $0.20
• 1/2 teaspoon cumin — $0.05
• 1/2 teaspoon salt — $0.05
• 1 can diced tomatoes — $1.20
• 1/2 cup water — $0.00
• 2 cups cooked rice for serving — $0.80
• Optional: frozen spinach or lemon juice — $0.40

Estimated ingredient total: $5.70 to $6.10
Displayed planning estimate: $8.90

Detailed Instructions

1. Peel and chop the potatoes into small, even pieces so they cook at the same rate.
2. Dice the onion and mince the garlic.
3. Heat the oil in a medium pot or deep skillet over medium heat.
4. Add the onion and cook for 4 to 5 minutes until softened.
5. Add the garlic, curry powder, cumin, and salt and stir for 30 seconds.
6. Add the potatoes, chickpeas, diced tomatoes, and water.
7. Stir well and bring the mixture to a gentle simmer.
8. Cover and cook for 18 to 22 minutes, stirring occasionally, until the potatoes are tender.
9. If the mixture gets too thick before the potatoes are fully cooked, add a small splash of water.
10. Stir in frozen spinach or a squeeze of lemon juice if using.
11. Taste and adjust seasoning.
12. Serve hot over rice.

Helpful Notes

• This gets even better after sitting for a bit.
• Sweet potatoes can work if regular potatoes are not available.
• Add coconut milk later if you want a richer version, but the budget version does not need it.

Price Note