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.
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.
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
How to store this Greek yogurt chickpea curry?
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.
Can I make this ahead for meal prep?
Can I use dried chickpeas instead of canned?
Is this recipe spicy?
What can I use instead of Greek yogurt?
Can I freeze this curry?
What can I serve with it?
Is this a high protein vegetarian curry?
More curries and chickpea recipes
This Greek yogurt chickpea curry is a creamy, satisfying one-pot dinner made with simple pantry ingredients. It’s rich in flavor, lighter than traditional curries, and ready in about 30 minutes for an easy, nourishing meal.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: –+ people
Course: Main Course
Cuisine: Indian-Inspired
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