Slow Cooker Chickpea Curry

Ingredients

• 2 cansChickpeas$2.40
• 1 canCoconut milk$2.20
• 2 tbspCurry paste$0.80
• 1Onion$0.90
• 4 cupsSpinach$2.50
• 2 clovesGarlic$0.06
• 1 tspGinger$0.02
• 1/2 tspSalt—
• Total for 4 servings$8.88

Most of the cost is spinach ($2.50) and chickpeas ($2.40). With oil, spices and staples already at home, the shop drops to about $3.48. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Finely dice the onion, peel and finely grate the fresh ginger, and mince the garlic cloves. Drain and rinse the canned chickpeas thoroughly in a colander.
2. Add the chickpeas, diced onion, minced garlic, grated ginger, curry paste, coconut milk, and salt directly into the slow cooker basin, stirring well until the curry paste is fully dissolved and distributed.
3. Cover with the lid and cook on Low for 4 to 5 hours (or on High for 2 to 3 hours) until the onion is tender and the sauce is hot, fragrant, and simmering gently.
4. Uncover, fold in the spinach in handfuls, and replace the lid to cook on Low for 5 to 10 minutes until the leaves are completely wilted.
5. Turn off the slow cooker, stir the curry thoroughly to blend the wilted spinach into the sauce, and let rest for 2 to 3 minutes to settle.
6. Taste and adjust seasoning with additional salt if needed. Ladle into warm bowls and serve warm, alongside steamed basmati rice or warm naan bread if you like.