Dinner for 3

Curry Leaf Pepper Chickpeas

Name: Curry Leaf Pepper Chickpeas
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 tsp oil; 1 red or white onion; 1/4 tsp salt; 1 inch ginger; 5 cloves garlic; 3 tbsp shredded coconut; 1 tbsp ground coriander; 5/8 tsp cayenne/red chili powder; 1/2 tsp turmeric; 2 large tomatoes; 1/4 tsp fennel seeds; 13 curry leaves; 1 1/2 tsp freshly crushed black pepper; 30 oz chickpeas or about 3 cups cooked; 5/8 tsp salt or to taste (optional); 1/4 cup chopped cilantro

$18.95for 445 minServes 3

Cooked chickpeas simmer in a coconut, tomato, curry leaf, and black pepper sauce with ginger, garlic, and warm spices.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Fresh ginger, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Shredded coconut, 0.5 oz$0.30/oz typical	0.5 oz	$0.17Typical price
	Fresh tomatoes, 0.8 lb$1.99/lb typical	0.8 lb	$1.55Typical price
	Mint, 4$1.99 each typical	4	$7.76Typical price
	Canned beans, 30 oz$0.09/oz typical	30 oz	$2.70Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$14.21

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
3servings as written
$$$typical cost tier

Indian Vegetarian Vegan Dairy-free Gluten-free Dinners Spring

Typical price

$4.74 per serving$18.95 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tsp oil
1 red or white onion
1/4 tsp salt
1 inch ginger
5 cloves garlic
3 tbsp shredded coconut
1 tbsp ground coriander
5/8 tsp cayenne/red chili powder
1/2 tsp turmeric
2 large tomatoes
1/4 tsp fennel seeds
13 curry leaves
1 1/2 tsp freshly crushed black pepper
30 oz chickpeas or about 3 cups cooked
5/8 tsp salt or to taste (optional)
1/4 cup chopped cilantro

Steps

Heat the oil in a large skillet over medium heat, and cook the onion with the salt for 7 minutes.
Add the ginger and garlic, and cook for 2 minutes.
Stir in the coconut, coriander, cayenne, turmeric, fennel seeds, and half the curry leaves, and cook for 1 minute.
Add the tomatoes and simmer uncovered for 10 minutes, stirring until they soften.
Stir in the chickpeas, remaining curry leaves, and crushed black pepper, then simmer for 20 minutes.
Taste and add the optional salt, then sprinkle with cilantro before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.