With only 10 (cheap, easy-to-find) ingredients, I can see this chickpea curry becoming a part of your regular rotation. I made this curry differently from the others, so I’m excited for you to try out this subtle tweak for a sweeter, cozier curry. As always, you can adjust it to your needs!
The ten ingredients in this vegan curry are rice, sweet potatoes, chickpeas, broccoli, coconut milk, oil, curry powder, salt, garlic, and crushed tomatoes.
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How to Customize This Chickpea Curry
- Not into sweet potatoes? Use regular (russet, fingerling, Yukon gold) potatoes instead! I promise it will be just as good.
- Not into tomatoes? Skip them entirely.
- Not into broccoli? Swap them out for chopped green beans, cauliflower, swiss chard, kale, spinach, zucchini, or peas
- Not into chickpeas? Swap them out for other proteins like white beans, tofu, chicken, or shrimp, (cooking the last three would require an extra step to cook the protein separately or before making this recipe in the same pan, just keep that in mind)
- Not into garlic? Leave it out.
- Don’t want to use rice? Try quinoa, pita bread, naan, or farro instead. If you use naan or pita bread, keep it on the side until you eat the meal.
- Can’t use coconut milk? Here’s a list of easy swaps to make.
- This curry is sweet. Want a spicier curry? Add 1 tsp of garam masala and 1/4 tsp (or more) of cayenne!
The only things I wouldn’t skip: curry powder, salt, and oil! I love when you customize our recipes, so I hope the notes above help you make this your own. The 10 ingredients don’t include garnishes… But that doesn’t mean you can’t use them! Lime wedges and cilantro are my go-to for curry dishes.
Related: Weekly Meal Prep: 12 One-Pot Dinners Under 30 Minutes
Ingredient Notes
This curry uses just 10 budget-friendly ingredients:
- Rice
- Sweet potatoes
- Chickpeas
- Broccoli
- Coconut milk
- Oil
- Curry powder
- Salt
- Garlic
- Crushed tomatoes
All of these are affordable, easy to find, and shelf-stable — ideal for anyone learning meal planning on a budget.
How to add more volume to or double this recipe:
Meal prepping for the week or cooking for a family? This recipe doubles easily!
- To double: Just double all ingredients. You may need to cook in batches depending on your pot size.
- To bulk up: Add more veggies like spinach, peas, or frozen mixed vegetables.
- Add carbs: Serve with extra rice, naan, or pita for a heartier meal.
This curry is freezer-friendly, so extra portions are always a good idea.
Related: 5 Essential Freezer Meal Prep Tips
How to store and reheat this chickpea curry:
- Fridge: Lasts up to 5 days in an airtight container.
- Freezer: Store (without rice) for 3–6 months.
- Reheat: Warm in the microwave or on the stove until hot, adding a splash of water or coconut milk if needed.
FAQs
Yes! Substitute cashew cream, oat milk, or a blend of any plant-based milk with a spoonful of nut butter for creaminess.
It’s best to freeze the curry and rice separately. That way, the rice doesn’t get mushy when reheated.
Add extra curry powder, cayenne, or garam masala to taste. A splash of hot sauce works great too.
Jasmine or basmati rice is classic, but brown rice or quinoa make great higher-fiber options.
Absolutely. Combine all ingredients except the broccoli and cook on low for 4 hours (or 10 minutes in the Instant Pot). Stir in broccoli at the end so it stays tender-crisp.
Final Thoughts
This Budget-Friendly Chickpea Curry is cozy, customizable, and perfect for meal prep, whether you’re cooking for one or feeding a family. With affordable ingredients and freezer-friendly portions, it’s a weeknight hero you’ll come back to again and again.
Get more recipes like this in the Workweek Lunch Meal Prep Program, complete with meal planning tools, grocery list generators, and hundreds of flexible meal prep recipes. Start your free trial today!
Other recipes you’ll love:
- Coconut Lentil Soup Recipe
- Jackfruit Tacos With Elote
- Vegetarian Meatballs Made With Chickpeas And Miso
- Veggie Meal Prep Ramen With Tofu & Marinated Eggs
- Creamy Butternut Squash Curry Over Rice
- Soul-Warming Chipotle Sweet Potato Chili
Budget-Friendly Chickpea Curry
Ingredients
- 1 TBSP olive oil sub oil of your choice
- 1 clove garlic minced
- 16 oz sweet potato chopped into small peices
- salt and pepper to taste
- 1/2 head cauliflower chopped into florets
- 15 oz canned coconut milk
- 15 oz can of crushed tomatoes drained!
- 2-1/2 TBPS curry powder
- 15 oz can of chickpeas rinsed and drained
- 3/4 cup rice sub quinoa or any grain you like
Instructions
- Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. Add salt and pepper to taste, then cover the pan and let the sweet potatoes cook on medium heat for 10-15 minutes, stirring occasionally, until tender.
- When the sweet potatoes are halfway done, add the cauliflower to the pan with more salt and pepper to taste. Keep the pan covered to steam the cauliflower.
- Cook the rice according to the package and set aside.
- When the sweet potatoes and cauliflower are done, add the coconut milk, drained crushed tomatoes and curry powder to the pan. Stir well an bring the mixture to a low boil, then bring to a simmer and cook uncovered on low heat for 5-10 minutes.
- Stir in the rinsed and drained chickpeas, then taste the mixture to adjust spices. I added more curry powder at this point!
- Assemble: divide the rice into three meal prep containers, followed by the curry mixture. That's it!
Notes
- Not into sweet potatoes? Use regular (russet, fingerling, Yukon gold) potatoes instead! I promise it will be just as good.
- Not into tomatoes? Skip them entirely.
- Not into broccoli? Swap them out for chopped green beans, cauliflower, swiss chard, kale, spinach, zucchini or peas
- Not into chickpeas? Swap them out for other proteins like white beans, tofu, chicken or shrimp, (cooking the last three would require an extra step to cook the protein separately or before making this recipe in the same pan, just keep that in mind)
- Not into garlic? Leave it out.
- Don’t want to use rice? Try quinoa, pita bread, naan or farro instead. If you use naan or pita bread, keep it on the side until you eat the meal.
- Can’t use coconut milk? You can easily swap it out for other types of milk.
- This curry is sweet. Want a spicier curry? Add 1 tsp of garam masala and 1/4 tsp (or more) of cayenne!
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