This creamy, vibrant chickpea curry with yogurt combines warm spices, tender chickpeas, and rich Greek yogurt for a quick, comforting weeknight dinner everyone will love!
If you are looking for a cozy, comforting dinner that hits the table in under 30 minutes, this Chickpea Curry with Yogurt is exactly what you need. It packs all the rich, deeply satisfying flavors of a slow-simmered meal, but it is simple enough to whip up on a busy Monday night.
The magic of this chickpea curry with yogurt lies in its beautiful balance of spices and textures. Plump chickpeas and buttery cashews simmer in a vibrant, spiced tomato sauce, which gets an incredibly luxurious lift from a generous swirl of thick Greek yogurt. Paired with warm, charred naan bread and a fresh squeeze of lemon, it is a restaurant-quality meal made right in your own kitchen.
Ingredients
The Base & Produce:
1 tbsp coconut oil or ghee
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) crushed tomatoes
The Spices:
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder (adjust to taste)
Salt and black pepper to taste
The Main Event:
2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
½ cup raw cashews (optional, for extra crunch and richness)
½ cup thick, plain Greek yogurt (plus extra for serving)
For Serving:
Warm naan bread
Lemon wedges
Fresh cilantro, chopped
Step-by-Step Instructions
1. Sauté the Aromatics
Heat your oil or ghee in a large skillet or pot over medium heat. Toss in the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and grated ginger, cooking for another 1 to 2 minutes until your kitchen smells amazing.
2. Toast the Spices
Lower the heat slightly and add the garam masala, cumin, coriander, turmeric, and chili powder. Stir constantly for about 60 seconds. Toasting the spices in oil wakes up their flavors and gives the dish its signature depth.
3. Build the Curry Sauce
Pour in the crushed tomatoes and stir well, scraping up any delicious bits stuck to the bottom of the pan. Let the mixture simmer for about 5 minutes until the tomatoes have darkened slightly.
4. Simmer the Chickpeas
Stir in the rinsed chickpeas and raw cashews. Turn the heat down to low, cover the pan, and let everything simmer together for 10 to 12 minutes so the chickpeas can absorb all those incredible flavors.
5. Stir in the Yogurt
Remove the skillet from the heat. Let it cool for just a minute (this keeps the yogurt from separating), then gently fold in the Greek yogurt until the sauce turns into a gorgeous, creamy orange hue. Season with salt and pepper to taste.
6. Serve and Enjoy!
Ladle the warm curry into bowls. Top with an extra dollop of yogurt, a sprinkle of spices, and a side of charred naan and lemon wedges for squeezing over the top.
Pro Tip: When making a chickpea curry with yogurt, always use full-fat or 2% Greek yogurt for the creamiest texture, and always stir it in after taking the pan off the heat to ensure a perfectly smooth, velvety sauce!
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