Chickpea Curry with Yogurt
Dive into the irresistible flavors of this Chickpea Curry with Yogurt, a wholesome and creamy vegetarian dish that combines the hearty goodness of tender chickpeas with the tangy richness of plain yogurt. Infused with a medley of warm, aromatic spices like cumin, garam masala, and turmeric, this curry is balanced by the vibrant freshness of tomatoes and a hint of bright lemon juice. Perfectly suited for weeknight dinners, it comes together in just 40 minutes, offering a satisfying yet quick meal option. Served with steamy basmati rice or soft naan, and finished with a sprinkle of fresh cilantro, this protein-packed dish is a comforting, flavorful twist on classic Indian-inspired curry recipes. Whether you're a fan of vibrant spices or seeking a delicious plant-based meal, this chickpea curry is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (drained and rinsed)
- 1 cup plain yogurt (unsweetened)
- 2 medium tomatoes (finely chopped)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons oil (vegetable or coconut)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional, to taste)
- 1 cup water
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
Heat the oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and red chili powder (if using). Toast the spices for 30 seconds.
Stir in the chopped tomatoes and cook for 5-7 minutes, stirring often, until they break down and form a thick paste.
Add the drained chickpeas and mix well to coat them in the spice mixture.
Pour in the water, reduce the heat to low, cover the pan, and let it simmer for 10 minutes.
Remove the pan from heat and allow to cool slightly for 2-3 minutes.
Stir the yogurt into the curry gently to combine without curdling. Adjust salt to taste.
Sprinkle the lemon juice over the curry and stir well.
Garnish with fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 35.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
