Dinner

Budget Chickpea and Potato Curry

Name: Budget Chickpea and Potato Curry
Total time: 35 min
Yield: 4 servings
Ingredients: 2 x 400g tins chickpeas, drained; 500g potatoes, diced; 1 onion, chopped; 1 tbsp vegetable oil; 2 tbsp mild curry powder; 400ml tin light coconut milk; 200ml water; 100g frozen peas

Tinned chickpeas and potatoes simmered in a mild coconut curry. About 80p a portion.

Bowl of chickpea and potato curry with rice

35 minServes 4390 kcal per serving

What you need

2 x 400g tins chickpeas, drained
500g potatoes, diced
1 onion, chopped
1 tbsp vegetable oil
2 tbsp mild curry powder
400ml tin light coconut milk
200ml water
100g frozen peas

How to make it

Step 1
Soften the onion in the oil for 5 minutes.
Step 2
Stir in the curry powder for 1 minute.
Step 3
Add the potatoes, chickpeas, coconut milk and water.
Step 4
Simmer for 20 minutes until the potatoes are soft.
Step 5
Add the peas for 3 minutes and serve.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	390 kcal
Protein	14 g
Carbohydrate	52 g
Fat	13 g

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Last updated 24 September 2026