Greek Yogurt Chickpea Curry (Printer-friendly)
Protein-rich chickpeas in a fragrant spiced tomato sauce, finished with tangy Greek yogurt. Serves 4.
# What You Need:
→ Legumes & Dairy
01 - 2 cups cooked chickpeas, drained and rinsed (about one 15-ounce can)
02 - 1 cup plain Greek yogurt, unsweetened
→ 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
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
# How to Make It:
01 - Heat olive oil or ghee in a large skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
02 - Add finely chopped onion and sauté for 4 to 5 minutes until translucent.
03 - Add minced garlic, grated ginger, and green chili. Sauté for 1 minute, stirring constantly.
04 - Stir in diced tomato and cook for 5 minutes until tomatoes soften and the mixture thickens.
05 - Sprinkle in ground coriander, ground cumin, turmeric powder, chili powder, and salt. Mix well and cook spices for 1 to 2 minutes until fragrant.
06 - Add chickpeas to the pan, stirring to coat with spices, and cook for 2 minutes.
07 - Pour in water or vegetable broth. Bring to a simmer and cook uncovered for 7 to 8 minutes, allowing flavors to meld and liquid to reduce slightly.
08 - Remove from heat. Let the mixture cool for 2 minutes, then gently fold in Greek yogurt until smooth and creamy. Avoid boiling after adding yogurt to prevent curdling.
09 - Stir in garam masala and season with freshly ground black pepper. Taste and adjust salt as needed.
10 - Serve hot, garnished with chopped cilantro. Accompany with cooked basmati rice or naan if desired.
# Expert Tips:
01 -
- The velvety Greek yogurt brings all the flavors together in a way that feels almost indulgent.
- Chickpeas make this protein-packed meal leave you happily full without fuss.
02 -
- Never add the yogurt over direct heat or you’ll end up with a split sauce—patience pays off here.
- Blooming the cumin seeds for just 30 seconds is long enough—wait too long and they turn bitter fast.
03 -
- Warming the yogurt slightly before adding makes it far less likely to curdle.
- A handful of chopped fresh herbs stirred in at the end brightens the whole dish.