Dinner for 4

Brown Chickpea Coconut Curry

Name: Brown Chickpea Coconut Curry
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup uncooked brown chickpeas; 2 cups water; 1/2 cup shredded coconut or dried + more for garnish (optional); 1 tsp oil; 1/2 tsp mustard seeds; 6 curry leaves (optional); 1 good pinch of asafetida / hing (optional); 1/2 onion; 4 cloves garlic; 1 tbsp finely chopped ginger; 2 tsp ground coriander; 1/2 tsp ground fennel; 1/4 tsp cinnamon; 1/4 tsp cardamom; 1/4 tsp cloves; 3/7 tsp cayenne; 1/2 tsp turmeric; 2 tomatoes; 3/4 tsp or more salt; 1 tsp oil; 1/4 tsp mustard seeds; 2 dried red chilies

Brown chickpeas cook under pressure with coconut, tomatoes, warm spices, onion, garlic, and ginger.

Typical price

$4.37for 4 servings

$1.09 per serving$4.37 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.

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Indian Vegetarian Vegan Dairy-free Gluten-free Budget Family Dinners Instant Pot Spring

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Canned beans$0.09/oz typical	5 oz	$0.44Typical price
Shredded coconut$0.30/oz typical	0.75 oz	$0.22Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	1	$1.79Typical price
Onions$1.29/lb typical	0.2 lb	$0.26Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Fresh ginger$0.40/oz typical	0.25 oz	$0.10Typical price
Fennel, artichokes, celery root$2.49 each typical	a little	$0.01Typical price
Fresh tomatoes$1.99/lb typical	0.65 lb	$1.24Typical price
Total for the servings shown		$4.37

Pantry staples you likely have

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

Not included in the cost.

Ingredients

3/4 cup uncooked brown chickpeas
2 cups water
1/2 cup shredded coconut or dried + more for garnish (optional)
1 tsp oil
1/2 tsp mustard seeds
6 curry leaves (optional)
1 good pinch of asafetida / hing (optional)
1/2 onion
4 cloves garlic
1 tbsp finely chopped ginger
2 tsp ground coriander
1/2 tsp ground fennel
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cloves
3/7 tsp cayenne
1/2 tsp turmeric
2 tomatoes
3/4 tsp or more salt
1 tsp oil
1/4 tsp mustard seeds
2 dried red chilies

Steps

Rinse the dry chickpeas under cool water.
Heat the oil in a 6-quart pressure cooker, then cook the onion, garlic, and ginger for 4 minutes.
Stir in the coriander, fennel, cinnamon, cardamom, cloves, cayenne, turmeric, tomatoes, coconut, salt, and water.
Add the chickpeas, seal the cooker, and cook at high pressure for 25 minutes.
Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Heat the remaining oil in the cooker on sauté, cook the mustard seeds and dried chilies for 1 minute, and stir them into the curry.

Swaps

Onions for Red onionsabout $0.20/lb more at typical prices
Canned beans for Dried beans and lentilsabout $0.02/oz more at typical prices

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