How to Cook a Tasty Chickpea Curry for Under £1.50 per Serving Using Own-Brand Ingredients
Make a budget‑friendly chickpea curry under £1.50 per serving using supermarket own‑brand staples and simple spices.
How to Cook a Tasty Chickpea Curry for Under £1.50 per Serving Using Own-Brand Ingredients
A hearty chickpea curry is a comforting, protein‑packed meal that can stretch a tight budget without sacrificing flavour. By sticking to supermarket own‑brand staples and a few simple spices, you can create a dish that costs little more than a loaf of bread per portion, yet tastes like it came from a favourite takeaway.
Ingredients
Below is a list of the core ingredients you’ll need for four generous servings. All quantities are given in metric with an approximate imperial equivalent in brackets where it helps visualise the amount.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried chickpeas (or canned) | 200 g dried (≈ 7 oz) or 2 × 400 g cans (≈ 14 oz each) | If using dried, soak overnight and cook until tender; canned saves time. |
| Onion | 1 large (≈ 150 g/5 oz) | Finely chopped. |
| Garlic cloves | 3 | Minced or crushed. |
| Fresh ginger | 2 cm piece (≈ 1 tsp grated) | Optional but adds warmth. |
| Canned chopped tomatoes | 400 g (1 can) | Own‑brand works fine. |
| Vegetable stock | 300 ml (≈ 10 fl oz) | Use a low‑salt stock cube dissolved in boiling water. |
| Ground cumin | 1 tsp | |
| Ground coriander | 1 tsp | |
| Turmeric powder | ½ tsp | Gives colour and earthy notes. |
| Garam masala | ½ tsp | Add at the end for aroma. |
| Chili powder (or fresh chili) | ¼–½ tsp (to taste) | Adjust for heat. |
| Salt and black pepper | to taste | |
| Cooking oil | 1 tbsp (≈ 15 ml) | Any neutral oil (sunflower, rapeseed). |
| Fresh coriander leaves | a small handful | For garnish (optional). |
| Cooked rice or naan | to serve | 60 g uncooked rice per person (≈ 2 oz) yields about 180 g cooked. |
Tip: If you prefer a creamier curry, stir in 2–3 tablespoons of own‑brand plain yogurt or a splash of coconut milk at the end; this will add a few pence per serving but still keep the total under target.
Method
Follow these steps to build flavour gradually and ensure the chickpeas are tender and well‑coated in sauce.
- Prep the chickpeas – If using dried, drain the soaked beans, place them in a saucepan, cover with fresh water, bring to a boil and simmer for 45–60 minutes until tender. If using canned, rinse and drain them; set aside.
- Sauté the base – Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the garlic (and ginger, if using) and cook for another minute until fragrant.
- Toast the spices – Sprinkle in the cumin, coriander, turmeric and chili powder. Stir constantly for 30 seconds – this releases the oils and prevents the spices from burning.
- Add tomatoes and stock – Pour in the chopped tomatoes and vegetable stock, scraping up any bits stuck to the pan. Bring to a gentle boil, then reduce to a simmer.
- Introduce the chickpeas – Stir the cooked chickpeas into the sauce. Let the mixture simmer uncovered for 15–20 minutes, allowing the liquid to reduce slightly and the flavours to meld. If the curry looks too thick, add a splash of water or extra stock.
- Finish with garam masala – Remove the pan from the heat, stir in the garam masala and season with salt and pepper to taste.
- Serve – Spoon the curry over hot cooked rice or alongside warmed naan. Garnish with fresh coriander leaves if you have them.
Tip: Taste as you go. The beauty of a curry is that you can adjust salt, spice or acidity (a squeeze of lemon juice works well) right up until the end.
Cost Breakdown
The table below shows typical own‑brand prices (as of 2024) for each ingredient, based on a mid‑range supermarket’s own label. Prices are rounded to the nearest penny; actual costs may vary slightly by store or region.
| Ingredient | Quantity used | Approx. cost (£) |
|---|---|---|
| Dried chickpeas | 200 g | 0.30 |
| (or 2 × 400 g cans) | – | 0.40 |
| Onion | 1 large | 0.12 |
| Garlic | 3 cloves | 0.08 |
| Fresh ginger | 2 cm | 0.05 |
| Chopped tomatoes | 400 g | 0.35 |
| Vegetable stock cube | 1 (≈ 10 ml) | 0.04 |
| Ground cumin | 1 tsp | 0.02 |
| Ground coriander | 1 tsp | 0.02 |
| Turmeric | ½ tsp | 0.01 |
| Garam masala | ½ tsp | 0.03 |
| Chili powder | ¼ tsp | 0.01 |
| Oil | 1 tbsp | 0.04 |
| Salt & pepper | to taste | 0.01 |
| Fresh coriander (optional) | small handful | 0.06 |
| Total (using dried chickpeas) | – | ≈ £1.14 |
| Total (using canned chickpeas) | – | ≈ £1.24 |
Dividing the total by four servings gives a cost of roughly £0.29–£0.31 per portion when using dried chickpeas, or £0.31–£0.33 per portion with canned beans. Even if you add a modest side of rice (≈ 60 g uncooked rice at £0.08 per serving) or a slice of naan (≈ £0.12), the overall cost per serving stays comfortably under £0.50, leaving plenty of headroom to stay within the £1.50 target while allowing for occasional extras like a dollop of yogurt or a sprinkle of chili flakes.
Worked Example
Suppose you buy a 500 g bag of own‑brand dried chickpeas for £0.75, a 1 kg bag of onions for £0.60, and a multipack of garlic for £0.40. You use 200 g of chickpeas (£0.30), one onion (£0.12) and three garlic cloves (£0.08). The remaining ingredients (tomatoes, spices, stock, oil) come from existing pantry stock and cost roughly £0.60 in total for the batch.
Batch cost: £0.30 + £0.12 + £0.08 + £0.60 = £1.10 Per serving (4 portions): £1.10 ÷ 4 = £0.28
Add 60 g of uncooked rice per person (£0.08) → £0.36 per serving. Even with a generous side, you are well below the £1.50 limit.
Storage and Reheating Tips
Tip: Cool the curry quickly to minimise bacterial spread. Transfer the hot curry to a shallow container, leave it uncovered for no more than 1–2 hours, then place it in the fridge.
- Fridge: Store in a sealed container for up to 48 hours (2 days). Reheat only once, ensuring the curry is steaming hot throughout (≥ 74 °C/165 °F) before eating.
- Freezer: For longer keeping, portion the curry into freezer‑safe bags or containers, label with the date, and freeze as soon as possible. It will retain good quality for up to 3 months. Defrost overnight in the fridge, then reheat as above, consuming within 24 hours of thawing.
- Rice: Cooked rice should be cooled within 1 hour, refrigerated and eaten within 1 day. Reheat only once, until piping hot.
Following these Food Standards Agency guidelines helps keep your leftovers safe and tasty.
Variations and Serving Suggestions
- Spinach or kale: Stir in a handful of fresh greens during the last 5 minutes of cooking for added colour and nutrients.
- Sweet potato: Add 150 g diced sweet potato with the tomatoes for a heartier, slightly sweet version.
- Protein boost: Throw in a drained can of own‑brand lentils or a handful of chopped cooked chicken (if you eat meat) for extra substance.
- Serving ideas: Pair with a simple cucumber‑yogurt raita (own‑brand yogurt, grated cucumber, mint) or a wedge of lemon for brightness. A side of steamed broccoli or green beans adds a veggie boost without much cost.
Practical Summary
A chickpea curry made from own‑brand dried or canned chickpeas, a basic onion‑garlic‑tomato base, and a handful of ground spices can be prepared in under 30 minutes (or a little longer if you start from dried beans). The total ingredient cost for four servings is typically £1.10–£1.25, which works out to under £0.35 per portion even when you include a modest serving of rice or naan. By cooling leftovers promptly, refrigerating for no more than two days, and reheating only once until steaming hot, you stay within UK food‑safety guidance while enjoying a tasty, nutritious meal that respects a tight budget.
Frequently asked questions
Can I use red lentils instead of chickpeas?
Yes, red lentils cook much faster and will break down to give a thicker, dal‑like texture. Use the same quantity (about 200 g dry) and add them with the tomatoes; they’ll be tender in 15–20 minutes, so you may need less simmering time.
How can I make the curry spicier without buying extra ingredients?
Increase the amount of chili powder or add a finely chopped fresh chili with the garlic. A pinch of cayenne pepper or a dash of own‑brand hot sauce works too; start small, taste, and adjust.
Is it necessary to soak dried chickpeas overnight?
Soaking reduces cooking time and helps the beans cook more evenly, but you can use the quick‑soak method: cover the beans with boiling water, let sit for 1 hour, then drain and proceed. If you’re short on time, canned chickpeas are a convenient alternative that still keeps the cost low.