Go Back Email Link
–+ servings
Greek yogurt chickpea curry served in bowl with naan and lemon wedge.

Greek Yogurt Chickpea Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic grated
  • 1 inch (cm) 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 (500 g) vegetable broth
  • 1 cup (250 g) Greek yogurt full-fat is best
  • 1 teaspoon salt plus black pepper to taste
  • 1 lemon cut into wedges, optional
  • fresh cilantro chopped, optional

  • 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.
    Step 1 Chopped onion cooking in olive oil in pot on stovetop.
  • 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.
    Step 2 Chickpeas, tomatoes, and stock simmering into thick curry.
  • Make it creamy: Turn off the heat and wait until it stops bubbling.
    Stir in 1 cup Greek yogurt until smooth and creamy.
    Step 3 Greek yogurt stirred into curry creating creamy sauce.
  • 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.
    Step 4 Serving the curry in a bowl with naan and fresh lemon.
Substitutions
  • 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
 
Tips
  • 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
QR Code linking back to recipe