Ingredients by cost:
The most expensive items were the processed things - a can of Ralphs brand roasted tomatoes with jalaenos, a wheel of flatbread, a can of garbanzos, and some chicken stock. The entire dinner would serve four (we have leftovers) and cost approximately $1.13 per person.
The potatoes were medium sized red potatoes and weighed just under a pound all together. The spices I put at one cent per addition as the amounts I was using were worth perhaps a tenth of that. The penny values them too much, but I don't want fractional cents.
The luxury in this dish was the butter. Half was for the curry and half for the bread. Just that little bit made everything creamy.
Preparation was simple. Chunk the potatoes, chop the ginger and onion very fine, drain and rinse the chickpeas, put all ingredients except the bread into a large heavy pot, simmer vigorously until the potatoes are tender, then keep at a bare simmer until ready to eat. The bread was drizzled with a tablespoon of melted butter, folded onto itself, wrapped in a little foil, and set into a 350 degree oven for 15 minutes.
This is a dish to annoy the anti-carb crowd, but was it ever delicious. A squeeze of lemon would have been good on it, too.