15 Affordable Curry Dishes

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You’re in luck if you’re craving a hearty and flavorful meal without breaking the bank! Here are 15 affordable curry dishes that pack a punch in taste while being budget-friendly.

Whether you’re a seasoned chef or just starting out, these recipes will bring warmth and satisfaction to your dinner table without stretching your wallet.

Dive in and discover delicious curries that don’t compromise on flavor or cost!

Potato and Pea Curry

Potato and Pea Curry is a delightful dish that combines tender potatoes and sweet peas in a rich, aromatic sauce.

Thanks to spices like cumin and coriander, this curry is packed with flavor and creates a warm and comforting experience.

It’s simple to make, making it perfect for both novice cooks and experienced chefs looking for a quick meal.

This dish is delicious and budget-friendly, making it a staple in many households. Serve it with rice or naan for a satisfying meal that everyone will enjoy.

Ingredients

• 3 medium potatoes, diced
• 1 cup green peas (fresh or frozen)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro for garnish
• 2 cups water

Instructions

1. Heat the oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the chopped tomatoes, turmeric, coriander powder, and salt. Cook until the tomatoes soften.
4. Add the diced potatoes and stir well, coating them with the spices.
5. Pour in the water, cover the pot, and let it simmer for about 15 minutes or until the potatoes are tender.
6. Once the potatoes are cooked, add the peas and garam masala. Cook for another 5 minutes.
7. Garnish with fresh cilantro before serving.

Chickpea Coconut Curry

This Chickpea Coconut Curry is a delightful dish that bursts with flavor and warmth.

The combination of creamy coconut milk and hearty chickpeas creates a comforting meal that’s both satisfying and nutritious. Plus, it’s simple to make, making it ideal for any weeknight dinner.

Rich in spices yet gentle on the palate, this curry is perfect for those who appreciate a bit of warmth without overwhelming heat.

Serve it over rice or with naan to soak up all those wonderful flavors, and you’ll have a dish that’s sure to please everyone at the table.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can of coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, curry powder, and cumin, cooking for another minute until fragrant.
3. Add the chickpeas and coconut milk to the pot. Stir to combine and bring to a gentle simmer.
4. Let it cook for about 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro, alongside rice or naan.

Mushroom Curry

Mushroom curry is a delightful dish that combines earthy flavors with a hint of spice.

Featuring tender mushrooms and a rich, aromatic sauce, it makes for a satisfying meal, whether served with rice or naan.

This recipe is straightforward, making it perfect for new cooks and seasoned chefs.

The taste is a wonderful blend of spices that complement the mushrooms beautifully, creating a comforting dish that warms the soul.

Plus, it’s budget-friendly and packed with nutrients, ensuring you can enjoy a delicious meal without breaking the bank.

Ingredients

• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 cup coconut milk
• 2 tablespoons cooking oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
2. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
3. Stir in the pureed tomatoes and spices (turmeric and garam masala). Cook for about 5 minutes until the mixture thickens.
4. Add the sliced mushrooms and stir well to combine. Cook for another 5 minutes.
5. Pour in the coconut milk and season with salt. Simmer for 10-15 minutes until the mushrooms are tender and the flavors meld.
6. Garnish with fresh cilantro before serving. Enjoy with rice or naan!

Spinach and Tomato Curry

Spinach and Tomato Curry is a delightful dish that combines vibrant flavors with a healthy twist.

The earthiness of spinach and the tanginess of tomatoes make this recipe both comforting and nourishing.

It’s simple to make, making it a great choice for a weeknight dinner or a cozy weekend meal.

The blend of spices creates a warm and inviting aroma that fills your kitchen. Paired with rice or flatbreads, this curry is satisfying without being heavy.

Plus, it’s an affordable option that’s packed with nutrients. Let’s dive into the ingredients and how to prepare this delicious dish!

Ingredients

• 4 cups fresh spinach, chopped
• 2 cups cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon juice, for serving
• Cooked rice, for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until they are golden brown. Stir in garlic and ginger, cooking for another minute.
3. Mix in coriander powder, turmeric, and garam masala, and cook for about 30 seconds to release the spices’ flavors.
4. Add halved cherry tomatoes and cook until they soften, about 5-7 minutes.
5. Stir in the chopped spinach and chickpeas, and season with salt and pepper. Cook until the spinach wilts and everything is heated through.
6. Serve hot with a squeeze of fresh lemon juice and alongside cooked rice.

Lentil Dal

Lentil dal is a comforting, flavorful dish that combines tender lentils with aromatic spices. This dish is delicious and budget-friendly, making it a staple in many households.

It’s perfect for a quick weeknight dinner or a leisurely weekend meal.

The taste is a beautiful balance of earthy lentils and vibrant spices, often finished with a touch of cream or yogurt for extra richness.

Plus, it’s simple to make, so even if you’re new to cooking, you’ll find this recipe easy to follow!

Ingredients

• 1 cup red lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• 4 cups water or vegetable broth
• 2 tablespoons vegetable oil or ghee
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.
3. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
4. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften, about 5 minutes.
5. Stir in the rinsed lentils and the water or broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes or until the lentils are tender.
6. Check the seasoning and adjust the salt and spices to taste. To achieve a creamier consistency, mash some of the lentils with the back of a spoon.
7. Serve hot, garnished with chopped cilantro, alongside rice or naan.

Eggplant Bharta

Eggplant Bharta, also known as Baingan Bharta, is a smoky and flavorful Indian dish made from roasted eggplant.

The eggplant is charred until tender and then mashed with a delightful blend of spices, tomatoes, and onions.

This dish is simple to prepare and offers a comforting balance of creamy and spicy flavors that will warm your heart.

Perfect for serving with warm naan or rice, Eggplant Bharta is a satisfying vegetarian option that is both budget-friendly and delicious.

Whether you’re cooking for yourself or entertaining guests, this dish brings a touch of home-cooked charm to your table.

Ingredients

• 1 large eggplant
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Roast the Eggplant: Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, turning occasionally until the skin is charred and the flesh tender. Remove and let cool.
2. Prepare the Base: Heat oil over medium heat in a pan. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they are golden brown.
3. Add Spices and Tomatoes: Stir in the ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes soften ,and the mixture becomes aromatic. Add coriander powder, turmeric powder, and salt to taste.
4. Mash the Eggplant: Once the roasted eggplant is cool enough to handle, peel off the skin and mash the flesh. Add it to the spice mixture and stir well, cooking for an additional 5-10 minutes for the flavors to meld.
5. Serve: Garnish with fresh cilantro and serve hot with naan or rice.

Vegetable Masala

Vegetable Masala is a hearty and flavorful dish that brings together a variety of vegetables in a rich, spiced sauce.

This recipe is perfect for anyone looking to enjoy a satisfying meal without spending too much time in the kitchen.

The combination of spices makes it aromatic and full of depth, while the fresh vegetables add a delightful crunch.

What’s great about this dish is its versatility. You can use whatever vegetables you have on hand, from potatoes and carrots to peas and bell peppers.

The options are endless. It’s not only simple to make, but it also caters to different dietary preferences, making it a favorite for many!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 potatoes, diced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup peas (fresh or frozen)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion, and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking for another minute.
3. Mix in the chopped tomatoes and cook until they are soft. Add the diced potatoes, carrot, and bell pepper. Stir well to combine.
4. Sprinkle in the coriander powder, turmeric powder, and salt. Stir everything together, then add enough water to cover the vegetables.
5. Cover and simmer for about 15-20 minutes or until the vegetables are tender. Add the peas and garam masala, cooking for another 5 minutes.
6. Once done, garnish with fresh cilantro and serve with rice or bread.

Cauliflower Tikka Masala

Cauliflower Tikka Masala is a delightful vegetarian dish that brings all the rich, aromatic flavors of traditional tikka masala but with a twist.

The tender cauliflower florets soak up the creamy, spiced tomato sauce, making it a satisfying, hearty, and wholesome meal.

This dish is flavorful and easy to make, making it perfect for a weeknight dinner or a cozy weekend meal.

The combination of spices, including garam masala and turmeric, gives this dish its vibrant color and warm flavor.

Paired with fluffy rice or naan, it’s a comforting option that everyone will enjoy. Plus, it’s a great way to incorporate more vegetables into your diet without skimping on taste!

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil and a pinch of salt. Spread them out on a baking sheet and roast for 25 minutes until golden and tender.
2. In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the garam masala, turmeric, and cumin to the skillet, stirring for a minute to toast the spices. Then, pour in the crushed tomatoes and coconut milk, stirring to combine.
4. Bring the sauce to a gentle simmer and let it cook for about 10 minutes. Add the roasted cauliflower to the sauce and mix well to coat.
5. Serve hot, garnished with fresh cilantro over cooked rice or with naan on the side.

Chili Chickpea Curry

This Chili Chickpea Curry is a delightful blend of robust flavors and comforting textures, making it a fantastic addition to your weeknight meals.

It’s packed with nutritious chickpeas and has a rich, spicy tomato sauce that brings warmth and depth to every bite.

This dish is simple to make and can be whipped up in under 30 minutes, making it a go-to for busy evenings.

Whether you serve it over fluffy rice or with fresh naan, it’s sure to satisfy your cravings for a hearty and wholesome meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Chopped green onions for garnish
• Cooked rice or naan for serving

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the diced tomatoes, chili powder, cumin, turmeric, salt, and pepper. Cook for 5 minutes, allowing the spices to blend well.
4. Mix in the chickpeas and let it simmer for about 10 minutes, stirring occasionally until heated through.
5. Serve over hot cooked rice or with naan, garnished with chopped green onions.

Tofu and Broccoli Curry

Tofu and Broccoli Curry is a delightful dish that combines the richness of tofu and the vibrant broccoli crunch, all simmered in a flavorful curry sauce.

This dish is satisfying and very simple to make, making it perfect for a weeknight dinner.

The fusion of spices creates a warm and comforting experience, and the addition of fresh herbs adds a lovely finish.

This budget-friendly recipe is packed with nutrition and flavor and can be served over rice or with naan for a full meal.

It’s a great choice for vegetarian and non-vegetarian eaters alike. Here’s how you can whip it up in no time!

Ingredients

• 14 oz firm tofu, cubed
• 2 cups broccoli florets
• 1 tablespoon oil (coconut or vegetable)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder and turmeric, stirring to combine, and cook for about 1 minute.
4. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
5. Gently add the cubed tofu and broccoli florets, cooking for 10-15 minutes until the broccoli is tender and the flavors meld.
6. Season with salt and pepper to taste. Serve warm, garnished with fresh cilantro, alongside your choice of rice or naan.

Red Lentil and Spinach Curry

This Red Lentil and Spinach Curry is a warm and comforting dish that combines lentils’ earthy flavors with spinach’s vibrant freshness.

It’s both nutritious and satisfying, making it a delightful meal for any occasion. Plus, it’s incredibly easy to whip up, even on a busy weeknight.

The combination of spices adds depth and a hint of warmth, while the creamy texture of the lentils pairs beautifully with a side of rice.

If you’re looking for an affordable yet flavorful curry, this one is sure to become a staple in your kitchen.

Ingredients

• 1 cup red lentils
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Juice of 1 lime
• Cilantro for garnish
• Cooked rice, for serving

Instructions

1. Rinse the lentils under cold water and drain.
2. In a large pot, sauté the onion, garlic, and ginger over medium heat until soft.
3. Add the cumin, coriander, turmeric, and garam masala, stirring for about a minute until fragrant.
4. Pour in the vegetable broth and bring to a boil. Add the lentils and reduce to a simmer. Cook for about 20 minutes or until the lentils are tender.
5. Stir in the coconut milk and chopped spinach, cooking for another 5 minutes until the spinach wilts. Season with salt, pepper, and lime juice.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

Pumpkin Coconut Curry

Pumpkin Coconut Curry is a delightful blend of flavors that brings warmth and comfort to any meal.

With its creamy coconut milk and pumpkin’s natural sweetness, this dish is both soothing and satisfying.

It’s also simple to whip up, making it perfect for busy weeknights or when you’re craving something cozy.

The combination of spices adds a perfect touch of warmth, while the pumpkin provides a hearty base.

You can easily adjust the level of spice to suit your taste. Whether served over rice or enjoyed on its own, this curry is sure to please your palate.

Ingredients

• 1 medium pumpkin, peeled and diced
• 1 can (400ml) coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cilantro for garnish
• Pumpkin seeds for garnish

Instructions

1. Prepare the Base: Heat olive oil over medium heat in a large pot. Add chopped onion, garlic, and grated ginger. Sauté until the onion is translucent.
2. Add the Spices: Stir in the curry powder and turmeric, cooking for an additional minute until fragrant.
3. Add the Pumpkin: Mix in the diced pumpkin and coconut milk, bringing the mixture to a gentle simmer. Cover and let cook for about 20 minutes or until the pumpkin is tender.
4. Blend: Use an immersion blender to puree the curry until smooth. If you don’t have one, carefully transfer the mixture to a blender and blend until creamy.
5. Season and Serve: Taste and add salt and pepper as needed. Before serving, garnish with fresh cilantro and pumpkin seeds.

Sweet Potato Curry

Sweet potato curry is a delightful dish that combines the earthy sweetness of sweet potatoes with aromatic spices.

This curry is flavorful and packed with nutrients, making it a satisfying choice for any meal.

The creamy texture and vibrant color make it visually appealing, while the spices create a warm, comforting dish that’s easy to prepare.

This recipe is perfect for busy weeknights as it comes together in just one pot. You can customize it to your taste, adding ingredients like chickpeas for protein or spinach for extra greens.

Serve it over rice or with warm naan for a complete experience.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Rice or naan for serving

Instructions

1. In a large pot, heat a little oil over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the cubed sweet potatoes, curry powder, and cumin. Stir well to coat the potatoes with the spices.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cover and cook for about 15-20 minutes or until the sweet potatoes are tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
7. Serve hot over rice or with naan.

Green Bean and Potato Curry

Green Bean and Potato Curry is a delightful vegetarian dish that combines the fresh crunch of green beans with the hearty texture of potatoes.

It is infused with spices, creating an earthy and aromatic flavor. It’s simple to make, making it a perfect choice for weeknight dinners and gatherings with friends.

The combination of spices gives this curry a warm, comforting taste, while the vegetables keep it light and refreshing.

It can be enjoyed as a main dish or served alongside rice or flatbreads for a satisfying meal.

Ingredients

• 2 cups green beans, trimmed
• 2 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 2 cups vegetable broth
• 2 tablespoons cooking oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and sauté until it turns golden brown. Stir in garlic and ginger, cooking for an additional minute.
3. Mix in the turmeric, coriander, and red chili powder, stirring well to combine.
4. Add the diced potatoes and green beans, tossing them in the spice mixture.
5. Pour in the vegetable broth and add salt to taste. Cover and simmer for about 20-25 minutes, or until the potatoes are tender.
6. Garnish with fresh cilantro before serving. Enjoy your curry with rice or bread!

Cabbage and Carrot Curry

Cabbage and carrot curry is a delightful dish that combines the earthiness of cabbage with the sweetness of carrots.

The flavors meld beautifully, creating a nutritious, satisfying, comforting meal. It’s an easy recipe, perfect for busy weeknights or when you want to whip up something quick and wholesome.

This curry is delicious and affordable, making it a great option for anyone looking to eat well on a budget.

With a handful of spices, fresh vegetables, and a creamy coconut base, this dish will warm you up and keep your taste buds happy. Serve it over rice or with flatbread for a complete meal!

Ingredients

• 1 small head of cabbage, chopped
• 2 large carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can of coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions

1. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and turmeric, allowing the spices to toast slightly for about 30 seconds.
4. Add the chopped cabbage and sliced carrots to the pot, cooking for about 5 minutes until they begin to soften.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and pepper.
6. Cover and let it cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
7. Garnish with fresh cilantro before serving. Enjoy with rice or flatbread!