Greek Yogurt Chickpea Curry (Print Version)
Chickpeas in a spiced tomato sauce enriched with Greek yogurt; quick, protein-packed, and comforting.
# Ingredient List:
→ Legumes & Dairy
01 - 2 cups cooked chickpeas, drained and rinsed
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
→ 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 - 0.5 teaspoon chili powder
16 - 0.5 teaspoon salt
17 - Freshly ground black pepper, to taste
→ Other
18 - 0.5 cup water or vegetable broth
19 - Cooked basmati rice or naan, for serving (optional)
# Directions:
01 - Heat olive oil or ghee in a large skillet or saucepan over medium heat.
02 - Add cumin seeds and let them sizzle for 30 seconds until fragrant.
03 - Stir in chopped onion and sauté for 4 to 5 minutes until translucent.
04 - Add minced garlic, grated ginger, and green chili if using. Cook for 1 minute, stirring constantly.
05 - Add diced tomato and cook for 5 minutes until softened and the mixture thickens.
06 - Sprinkle in ground coriander, ground cumin, turmeric powder, chili powder, and salt. Cook while stirring for 1 to 2 minutes until spices are fragrant.
07 - Add drained chickpeas, mix well, and cook for 2 minutes to infuse flavors.
08 - Pour in water or vegetable broth and bring to a gentle simmer. Cook uncovered for 7 to 8 minutes for the flavors to meld and sauce to reduce slightly.
09 - Remove from heat and allow to cool for 2 minutes. Gently stir in Greek yogurt until the curry becomes smooth and creamy. Avoid boiling once yogurt is added to prevent curdling.
10 - Stir in garam masala and season generously with freshly ground black pepper. Adjust salt if needed.
11 - Serve hot, garnished with chopped cilantro. Pair with cooked basmati rice or naan as desired.
# Expert Advice:
01 -
- This curry is ultra-creamy and feels special, but only takes 40 minutes and one pan.
- It’s packed with protein, easy to customize, and nobody ever guesses it’s so healthy.
02 -
- I once curdled the yogurt by adding it over high heat—always cool your pan first.
- Letting chickpeas simmer just a bit longer makes the sauce extra silky.
03 -
- If you want a smoother sauce, mash some chickpeas before simmering.
- Mise en place: having spices and aromatics ready transforms busy weeknights.