This Greek yogurt chickpea curry is a creamy, satisfying dinner made with simple pantry ingredients, ready in one pot and full of warm, comforting flavor without coconut milk.
For similar curry recipes, try our Greek yogurt lentil curry, chickpea curry, and coconut curry with chickpeas.
Why you’ll love this Greek yogurt chickpea curry!
Louise and I love this Greek yogurt chickpea curry when we want something warm, simple, and truly satisfying, without the heaviness of coconut milk or cream.
The yogurt adds a gentle richness without weighing the dish down. The chickpeas make it protein-rich and fiber-rich, so it keeps you full and feels good to eat.
The result is a creamy chickpea curry without cream, made with everyday ingredients and ready in one pot 🥘 in about 30 minutes.
It’s the kind of meal that fits easily into a balanced, Mediterranean-style way of cooking 🌿
You’ll get a cozy, flavorful dinner that’s easy to make and even better the next day.
P.S. It serves well with basmati rice, homemade naan, paratha, and raita.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: builds a rich, flavorful base. Substitute avocado oil or a neutral vegetable oil.
- Onion: adds sweetness and depth as it cooks. Substitute shallots or the green part of leeks.
- Garlic: brings bold, savory flavor. For garlic-free, use garlic-infused oil or a pinch of asafoetida.
- Ginger: adds warmth and freshness. Substitute ground ginger or leave it out for a milder taste.
- Red pepper flakes: for gentle heat. Skip or use paprika for a milder version.
- Curry powder: the main spice blend for this easy chickpea curry recipe. Substitute garam masala or a mild curry paste.
- Coriander: adds a light citrus note. Substitute ground cumin or omit if needed.
- Cumin: brings earthy depth. Substitute smoked paprika for a different flavor twist.
- Turmeric: gives color and warmth. Skip if you don’t have it.
- Chickpeas: substitute dried chickpeas that you cook at home, black beans, or lentils.
- Crushed tomatoes: create a rich sauce. Substitute diced tomatoes or tomato passata.
- Vegetable stock: helps everything simmer together. Use water with a pinch of salt if needed.
- Greek yogurt: makes this a creamy chickpea curry without cream or coconut milk, keeping the sauce rich but healthier. We like full-fat Greek yogurt (about 5%) for the best texture, but low-fat Greek yogurt or a dairy-free yogurt also work well.
- Lemon and cilantro: for freshness at the end. Substitute lime or parsley.
How to Make Greek Yogurt Chickpea Curry
Step 1. Cook the base
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the chopped onion and cook for about 3 minutes, stirring now and then, until it softens.
Stir in the grated garlic, grated ginger, red pepper flakes, curry powder, coriander, cumin, and turmeric.
Cook for 1 minute, stirring often, until the spices smell warm and fragrant. If the pot looks dry, add a small splash of water to help the spices blend into a light paste.
Step 2. Add the chickpeas and simmer
Add the chickpeas, crushed tomatoes, and vegetable stock.
Season with salt and black pepper, then stir well.
Bring to a boil, then lower the heat and let it simmer gently for about 15 minutes. Stir from time to time. Add more stock if it gets too thick.
Step 3. Stir in the yogurt
Turn the heat off completely and let the curry stop bubbling.
Add the Greek yogurt and stir until the sauce is smooth and creamy. This is what gives you a rich curry without coconut milk.
Step 4. Taste and serve
Taste and adjust with more salt, pepper, or a squeeze of lemon if you like.
Serve hot with rice or warm naan. Ddd cilantro, sliced scallions, or toasted cashews on top if you like.
Tips
- Let the spices cook briefly: cooking them for about a minute helps bring out more flavor. If the pan looks dry, add a splash of water to help them bloom.
- Don’t boil the yogurt: always turn the heat off before stirring it in. This keeps the sauce smooth and creamy.
- Adjust the texture: if the curry gets too thick, add a little stock or water. If it’s too thin, let it simmer a few more minutes before adding the yogurt, as it should not simmer after.
- Use good canned chickpeas: rinse them well to remove excess salt and improve flavor.
- Balance at the end: a squeeze of lemon brightens the dish and brings everything together.
- Make it your own: add spinach, peas, or roasted vegetables to make it more filling.
- It tastes even better later: like many curries, the flavor deepens after a few hours or the next day.
Frequently Asked Questions
Let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
Yes, this is a great chickpea curry for meal prep. The flavor gets even better the next day, making it perfect to cook once and enjoy later.
You can, but cook them fully first. Canned chickpeas are quicker and make this recipe more convenient.
It has a mild warmth. You can reduce or skip the red pepper flakes if you prefer a gentler flavor.
You can use a dairy-free yogurt alternative. Just make sure it’s plain and unsweetened for the best result.
It’s best fresh or refrigerated. Freezing can change the texture of the yogurt, so if you plan to freeze it, do so before adding the yogurt.
It pairs well with rice, naan, or flatbread. You can also serve it with a simple salad on the side.
Yes, thanks to the chickpeas and yogurt, it’s a high protein vegetarian curry that’s filling and satisfying.
More curries and chickpea recipes
- Chana Masala
- Lemon vegetable curry
- Chickpea Masala
- Eggplant curry
- Chana Saag (Chickpea Spinach Curry)
- Butternut squash chickpea curry
- Turmeric chickpea stew
- Vegetable curry
- Tofu curry
For even more ideas, browse our Greek yogurt recipes or easy curry recipes round-ups.
If you try this Greek Yogurt Chickpea Curry Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Yogurt Chickpea Curry
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- ¼ teaspoon red pepper flakes
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 2 cans chickpeas 15 oz / 400 g each can or 3 cups (460 g ) cooked chickpeas
- 1 can crushed tomatoes 15 oz / 400 g
- 2 cups vegetable broth
- 1 cup Greek yogurt full-fat is best
- 1 teaspoon salt plus black pepper to taste
- 1 lemon cut into wedges, optional
- fresh cilantro chopped, optional
Instructions
- Cook the base: Heat 2 tablespoons olive oil in a large pot over medium heat.Add 1 medium onion (chopped) and cook for about 3 minutes until soft, stirring sometimes.Add 2 cloves garlic (grated), 1 inch ginger (grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, and 1 teaspoon turmeric powder Cook for 1 minute, stirring, until it smells nice. If it looks dry, add a small splash of water.
- Add chickpeas and simmer: Add 2 cans chickpeas (rinsed), 1 can crushed tomatoes, and 2 cups vegetable broth.Season with 1 teaspoon salt and pepper, then stir.Bring to a boil, then lower the heat and let it simmer for 15 minutes. Stir occasionally and add a bit more stock if it gets too thick.
- Make it creamy: Turn off the heat and wait until it stops bubbling.Stir in 1 cup Greek yogurt until smooth and creamy.
- Taste and serve: Taste and add more salt, pepper, or a little lemon juice if needed.Serve warm with rice or naan. Add toppings like cilantro, green onions, or cashews if you like.
Notes
- Olive oil → avocado oil, neutral vegetable oil
- Onion → shallots, green part of leeks
- Garlic → garlic-infused oil, pinch of asafoetida
- Ginger → ground ginger, or skip for milder taste
- Red pepper flakes → paprika, or skip for no heat
- Curry powder → garam masala, mild curry paste
- Coriander → ground cumin, or omit
- Cumin → smoked paprika
- Turmeric → omit if unavailable
- Chickpeas → cooked dried chickpeas, black beans, lentils
- Crushed tomatoes → diced tomatoes, tomato passata
- Vegetable stock → water + pinch of salt
- Greek yogurt → low-fat yogurt, dairy-free yogurt
- Lemon & cilantro → lime, parsley
- Cook spices for 1 minute → boosts flavor (add a splash of water if dry)
- Turn off heat before yogurt → keeps it smooth, not curdled
- Too thick? add water • Too thin? simmer longer (before yogurt)
- Rinse chickpeas → better taste, less salt
- Add lemon at the end → makes flavors pop
- Make it yours → add spinach, peas, or veggies
- Tastes better later → even more flavorful the next day
- Storage → keep in fridge up to 3–4 days, reheat gently
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Dear Nico and Louise,
This recipe was most delicious and the yogurt was a game changer for me!
Appreciate your creative considerations to incorporate not only delicious taste but also healthier choices of ingredients in your recipes.
I like the taste of coconut cream in recipes that ask for it, but due to the heaviness, I have avoided making recipes that use it.
So thankful, now I have a substitute and can resume enjoying recipes that use coconut cream!
Thank you both for your dedicated work to develop delightful recipes and for sharing them with us!
BTW -Do you have a recipe book published for purchase?
Hi Karen,
You are so kind, your message really made me smile!! I’m so happy our recipes are useful, it’s truly the best compliment we can get 🙂
As for the cookbook – we don’t have one – just yet. But stay tuned, our email subscribers will be the first ones to know about it.
Have a great rest of your day, and thanks again for your review here.
Best, Louise
I thoroughly enjoyed this recipe and the yogurt substitute was a game changer for me!!
I appreciate your creative consideration of not only taste but incorporating healthier ingredients! Even though I like the taste of coconut milk in my stews, because of the heaviness of it- I dont make recipes often that use it.
Thank you for your dedicated work and for sharing your delightful recipes with us!
Katen
BTW…do you have a recipe book available for purchase?