So as much as we love fancy cooking, sometimes we can’t afford the out of season produce, the hipster grains, the white truffle oil, what have you. Sometimes we have to pay tuition, rent, and buy gym passes. But fear not, we have a delicious, flavourful, easy to make, healthy (with lots of cold preventing ingredients) curry that easy on the budget and doesn’t require a 2 hour bus ride to the organic store. You can buy all these ingredients at any grocery store or even pick em up from your school’s food bank if you’re really feeling the pinch.
- 2 medium onions, diced
- 3 cloves garlic, minced
- 1 thumb of ginger, peeled and grated
- 3 Tbsp curry powder
- red pepper flakes to taste, for spice
- salt and pepper (if using no salt added tomatoes)
- 2 cans chickpeas (or one large can), drained and rinsed
- 1 can coconut milk
- 1 can diced tomatoes
- 1 Tbsp cornstarch mixed with some water
- 1 lime for garnish
Saute the onion, ginger and garlic in some coconut oil over medium heat until they begin to brown, then lower the heat. Continue cooking them on low heat until almost clear. Stir in the spices and fry them for a couple of minutes to bring out their flavour. Add chickpeas, coconut milk, and diced tomatoes and simmer for 20 minutes. Before serving, add the cornstarch mixture and cook for a minute or two to thicken.