Greek Yogurt Chickpea Curry (Printer-Friendly)
Spiced tomato braise with chickpeas and tangy Greek yogurt, ready in 40 minutes for a hearty vegetarian main.
# What You'll Need:
→ Legumes & Dairy
01 - 2 cups cooked chickpeas, drained and rinsed (approximately 1 can, 15 ounces)
02 - 1 cup plain, unsweetened Greek yogurt
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 large tomato, diced or 1 cup canned diced tomatoes
07 - 1 small green chili, finely sliced (optional)
08 - 2 tablespoons fresh cilantro leaves, chopped, for garnish
→ Spices
09 - 2 tablespoons olive oil or ghee
10 - 1 teaspoon cumin seeds
11 - 1 teaspoon ground coriander
12 - 1 teaspoon ground cumin
13 - 1 teaspoon turmeric powder
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon chili powder, more to taste
16 - 1/2 teaspoon salt, or to taste
17 - Freshly ground black pepper, to taste
→ Other
18 - 1/2 cup water or vegetable broth
19 - Cooked basmati rice or naan, for serving (optional)
# How to Make It:
01 - Warm olive oil or ghee in a large skillet or saucepan over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
02 - Stir in chopped onion and sauté for 4 to 5 minutes until translucent. Add garlic, ginger, and green chili if using; cook for 1 minute, stirring constantly.
03 - Add diced tomato and cook for 5 minutes until the tomatoes soften and the mixture thickens.
04 - Sprinkle in ground coriander, ground cumin, turmeric, chili powder, and salt. Stir to combine and cook spices for 1 to 2 minutes.
05 - Add drained chickpeas, mixing to evenly coat with the spices. Cook for 2 minutes.
06 - Pour in water or vegetable broth and bring the mixture to a gentle simmer. Cook uncovered for 7 to 8 minutes, reducing the liquid slightly.
07 - Remove pan from heat and allow to cool for 2 minutes. Gently stir in Greek yogurt until the sauce is smooth and creamy. Avoid boiling to prevent curdling.
08 - Stir in garam masala and add freshly ground black pepper. Taste and adjust salt if needed.
09 - Serve warm, garnished with chopped cilantro. Accompany with cooked basmati rice or naan if desired.
# Expert Advice:
01 -
- No one will guess it’s so simple — you get bold, rich flavors with barely any effort.
- It’s a crowd-pleaser that even the pickiest eaters around my table happily devour.
02 -
- Once, I added the yogurt while the curry was still boiling and ended up with a sad, split sauce — let it cool first!
- Discovering that a bit of broth instead of water transforms the sauce into something even more savory was a game-changer.
03 -
- Always taste as you go — a pinch of salt or squeeze of lemon at the end brings everything to life.
- Mix Greek yogurt with a spoonful of the hot sauce before adding, to help it blend without splitting.