15 Budget Indian Curry Recipes Under $5 Per Serving (MAHA-Friendly)
- Savannah
- Feb 18
- 7 min read
By Savannah Ryan, Cookbook Author
Indian curry doesn't have to break the bank or take all day. When I wrote my Savor India cookbook, I tested every recipe for cost. Most came in under $5 per serving—even less if you buy spices in bulk.
These 15 curries use affordable proteins (chicken thighs, lentils, chickpeas), pantry staples, and shortcuts that don't sacrifice flavor. No seed oils, no processed ingredients, just authentic spices and real food.
Average cost: $3.50-$5 per serving | Time: 25-35 minutes | Feeds: 4
Why Indian Curry Is Perfect for Budget Cooking
1. Spices do the heavy liftingA $4 jar of curry powder lasts 20+ meals. Garam masala, turmeric, cumin—buy once, use for months.
2. Affordable proteins work bestChicken thighs ($2/lb), lentils ($1.50/lb), chickpeas ($0.80/can). Expensive cuts aren't necessary.
3. Bulk cooking = savingsMake a big batch Sunday, eat all week. Curry tastes better day 2.
4. Rice stretches everything$0.50 of rice feeds a family. Curry over rice = full meal for under $5.
For more budget cooking strategies, see my quick dinner collection.
The MAHA Indian Cooking Approach
Traditional Indian cooking uses ghee (clarified butter), coconut oil, and mustard oil—all fine. Modern recipes often call for vegetable oil. Don't do it.
My swaps:
Vegetable oil → Ghee or coconut oil
Store-bought curry paste → Homemade spice blend (5 minutes)
Canned coconut milk → Full-fat (healthier fats)
These swaps are detailed in my MAHA kitchen guide.
15 Budget Indian Curries
Chicken Curries (5 Recipes)
1. Basic Chicken Curry ($4.20/serving)
Ingredients:
2 lbs chicken thighs, cubed ($4)
1 onion ($0.50)
1 can tomatoes ($1)
3 tbsp curry powder ($0.30)
1 can coconut milk ($2)
Ghee, garlic, ginger
Method:Sauté onion in ghee 3 min. Add chicken, brown 5 min. Add curry powder, toast 1 min. Add tomatoes, coconut milk, simmer 20 min. Serve over rice.
Total: $8.40 for 2 servings = $4.20 each
More chicken curries in my chicken recipe collection.
2. Butter Chicken ($4.80/serving)
Budget version:
2 lbs chicken thighs ($4)
1 can tomato sauce ($1.20)
½ cup heavy cream ($1)
4 tbsp butter ($0.80)
Garam masala, garlic, ginger
Method:Brown chicken in butter. Add garlic, ginger, garam masala. Add tomato sauce, simmer 15 min. Stir in cream last 2 min.
Total: $9.60 for 2 servings = $4.80 each
Why it's worth it: This is the gateway curry. Make this for someone who "doesn't like Indian food" and watch them change their mind.
3. Chicken Tikka Masala ($4.50/serving)
Simplified:
2 lbs chicken ($4)
1 can crushed tomatoes ($1.50)
1 can coconut milk ($2)
Tikka spice blend (paprika, cumin, coriander, turmeric)
Method:Coat chicken in spices, sear in ghee. Add tomatoes and coconut milk, simmer 20 min. Finish with cilantro.
Total: $9 for 2 servings = $4.50 each
Full recipe with photos in Savor India cookbook.
4. Coconut Chicken Curry ($3.80/serving)
Cheapest chicken curry:
2 lbs chicken thighs ($4)
2 cans coconut milk ($4)
Curry powder, onion, ginger
Method:Sauté onion, brown chicken, add curry powder and coconut milk. Simmer 25 min. Done.
Total: $7.60 for 2 servings = $3.80 each
5. Chicken Korma ($5/serving)
Mild, creamy, kid-friendly:
2 lbs chicken ($4)
1 cup Greek yogurt ($2)
½ cup cream ($1)
Ground almonds, garam masala
Method:Brown chicken, add yogurt-spice mixture, simmer gently 20 min. Stir in cream.
Total: $10 for 2 servings = $5 each
Vegetarian Curries (6 Recipes - Even Cheaper!)
6. Chickpea Curry (Chana Masala) ($2.20/serving)
Ingredients:
3 cans chickpeas ($2.40)
1 can tomatoes ($1)
Onion, garlic, ginger ($0.80)
Curry spices ($0.30)
Method:Sauté onion, add spices, add tomatoes and chickpeas. Simmer 15 min. Mash some chickpeas to thicken.
Total: $4.40 for 2 servings = $2.20 each
Protein: 15g per serving from chickpeas
Get more vegan curries in my vegan collection.
7. Red Lentil Curry (Dal) ($1.80/serving)
Cheapest curry on this list:
2 cups red lentils ($1.60)
1 can coconut milk ($2)
Onion, curry powder ($0.50)
Method:Cook lentils in water 15 min. Sauté onion with spices, add to lentils with coconut milk. Simmer 5 min.
Total: $3.60 for 2 servings = $1.80 each
Why red lentils? They cook in 15 minutes (no soaking) and break down into creamy texture.
8. Spinach Chickpea Curry ($2.40/serving)
Ingredients:
2 cans chickpeas ($1.60)
1 bag frozen spinach ($1.50)
1 can coconut milk ($2)
Curry spices
Method:Sauté curry spices in ghee, add chickpeas and coconut milk, simmer 10 min. Add frozen spinach, cook 5 min.
Total: $4.80 for 2 servings = $2.40 each
Nutrition win: Iron from spinach + plant protein from chickpeas.
9. Potato Cauliflower Curry (Aloo Gobi) ($2.60/serving)
Ingredients:
3 potatoes, cubed ($1.50)
1 head cauliflower ($2.50)
Turmeric, cumin, coriander
Method:Roast potatoes and cauliflower with spices at 425°F for 25 min. Toss with tomato-onion sauce.
Total: $5.20 for 2 servings = $2.60 each
10. Mixed Vegetable Curry ($3/serving)
Use whatever vegetables you have:
Carrots, green beans, peas, potatoes
1 can coconut milk ($2)
Curry powder
Method:Sauté harder vegetables first (carrots, potatoes). Add softer vegetables
(peas, beans). Add coconut milk and spices, simmer 15 min.
Budget hack: Buy frozen mixed vegetables ($2 for 16 oz bag). Same result, less chopping.
11. Eggplant Curry ($2.80/serving)
Ingredients:
2 eggplants, cubed ($3)
1 can tomatoes ($1)
Garam masala, turmeric
Method:Salt eggplant 10 min (removes bitterness), rinse. Sauté with spices, add tomatoes, simmer 20 min until soft.
Total: $5.60 for 2 servings = $2.80 each
Lentil & Bean Curries (4 Recipes)
12. Black Lentil Curry (Dal Makhani) ($3.20/serving)
Restaurant favorite, budget-friendly:
2 cups black lentils ($2)
½ cup cream ($1)
Butter, tomato paste, garam masala
Method:Cook lentils 25 min. Sauté spices in butter, add tomato paste, add cooked lentils and cream. Simmer 10 min.
Total: $6.40 for 2 servings = $3.20 each
13. Yellow Split Pea Curry ($1.90/serving)
Ingredients:
2 cups yellow split peas ($1.40)
Turmeric, cumin, mustard seeds
Coconut oil for tempering
Method:Cook split peas 20 min. Temper spices in coconut oil (mustard seeds pop), pour over dal.
Total: $3.80 for 2 servings = $1.90 each
14. Kidney Bean Curry (Rajma) ($2.50/serving)
Ingredients:
2 cans kidney beans ($2)
1 can tomatoes ($1)
Garam masala, onion, ginger
Method:Sauté onion with garam masala, add tomatoes, simmer 10 min. Add beans, simmer 15 min.
Total: $5 for 2 servings = $2.50 each
15. Three-Bean Curry ($2.70/serving)
Use up pantry cans:
1 can chickpeas
1 can black beans
1 can kidney beans
Curry powder, coconut milk
Method:Combine everything, simmer 15 min. Done.
Total: $5.40 for 2 servings = $2.70 each
More bean recipes in my top recipes collection.
Budget Indian Pantry (Stock Once, Cook Forever)
Spices ($25 upfront, lasts 6+ months):
Curry powder ($4)
Garam masala ($5)
Turmeric ($3)
Cumin ($3)
Coriander ($3)
Paprika ($3)
Cayenne ($2)
Staples:
Canned tomatoes (buy 6 cans)
Coconut milk (buy 6 cans)
Lentils (red, black, yellow - buy in bulk)
Chickpeas (stock 12 cans when on sale)
Onions, garlic, ginger (always)
Ghee ($8, lasts 2 months)
Cost per curry after initial investment: $2-5
Get the complete pantry guide in my MAHA basics.
Money-Saving Tips
1. Buy spices at Indian grocery storesCurry powder at Whole Foods: $8 for 2 ozSame curry powder at Indian store: $4 for 8 oz
2. Cook dried lentils, not cannedDried: $1.50 for 1 lb (8 servings)Canned: $1.20 per can (2 servings)Savings: $3.80 per batch
3. Make your own garam masalaBuy whole spices, toast, grind. Costs $8, makes what would be $40 worth of store-bought.
4. Double every batchFreeze half. Curry freezes perfectly for 3 months.
5. Chicken thighs, not breastsThighs: $2/lb, more flavorful, don't dry outBreasts: $4/lb, dry easily, less flavor
All these strategies are in my Savor India cookbook with exact costs per recipe.
Meal Prep Strategy
Sunday (1 hour):
Make 2 different curries (double batches)
Cook big pot of rice
Portion into containers
Week:
Cost for the week: $25-30 for 10 meals = $2.50-3 per meal
Common Questions
Q: Can I use curry powder for everything?A: Yes! Curry powder is a blend of spices. It won't be as nuanced as using individual spices, but it works and saves money.
Q: Do I need a pressure cooker?A: No. Red lentils cook in 15 min on the stove. Other lentils take 25-30 min. Totally doable.
Q: Can I make curry less spicy?A: Yes. Skip cayenne, use less curry powder, add more coconut milk or cream. Indian food doesn't have to be hot.
Q: What's the difference between garam masala and curry powder?A: Curry powder usually includes turmeric (yellow color). Garam masala is warming spices (cinnamon, cardamom, cloves). Both work.
Q: How do I make curry thicker?A: Mash some of the chickpeas/lentils, or simmer uncovered longer to reduce liquid.
What to Serve With Curry
Carbs:
White rice (cheapest - $0.50 per serving)
Brown rice (healthier)
Naan (make your own - recipe in cookbook)
Cauliflower rice (low-carb)
Sides:
Cucumber raita (yogurt + cucumber + cumin)
Pickled onions (red onion + vinegar)
Mango chutney
Protein boost:
Hard-boiled eggs (6g protein each, $0.20 each)
Greek yogurt dollop (8g protein per ¼ cup)
Your Challenge
Make 3 curries this week:
Day 1: Basic Chicken Curry (learn the technique)
Day 3: Chickpea Curry (cheapest, easiest)
Day 5: Dal (authentic, comforting)
By end of week, you'll have the basics down and $50 in grocery savings.
For 40+ more Indian recipes with cost breakdowns and photos, get Savor India cookbook.
Resources
More Budget-Friendly Recipes:
My Indian & Budget Cookbooks:
Savor India - 40+ recipes with exact costs
Savor Plants - Vegan Indian curries
Savor Chicken - More chicken curry variations
Shop Essentials:
Learn More:
Tags: Budget Indian Recipes, Cheap Curry Recipes, Indian Curry Under $5, Budget Friendly Curry, Indian Cooking #BudgetMeals #IndianFood #CurryRecipes #BudgetFriendly #IndianCooking #CheapMeals
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