When I tell you this yoghurt chickpea curry has become one of my family’s go-to dinners, I’m not exaggerating. It’s creamy, comforting, and packed with flavor while still being wonderfully easy to prepare. The best part is that it’s made with mostly pantry staples, so you can pull it together even on those nights when the fridge is looking a little bare.
The base of this curry is where the magic really happens. Slowly cooking down onions, garlic, ginger, and cumin seeds brings out an incredible depth of flavor that feels like it’s been simmering away for hours. Add in turmeric and coriander for that classic warm spice profile, and you’ll already have the kitchen smelling like your favorite Indian restaurant.
Then comes the key to the silky texture – plain yoghurt. Blended with the tomato and spice mixture, it creates a luscious sauce that’s rich but not heavy. Stirring in tender chickpeas makes this a hearty, protein-packed dish that will leave you feeling satisfied, while the fresh spinach adds a pop of color and nutrients to round everything out.
This dish is vegetarian, nourishing, and so versatile. I love serving it with a fluffy bed of basmati rice and warm naan breads to scoop up every last bit of that gorgeous sauce. If you want to bulk it up, you can even add roasted cauliflower or sweet potatoes to the pot.
Another reason I adore this recipe? It’s ready in just 40 minutes. That means you can enjoy a comforting curry that feels special without needing to set aside an entire afternoon to cook. Perfect for weeknights when you want something cozy but don’t have the time for complicated steps.
So next time you’re craving something warm, flavorful, and deeply satisfying, give this yoghurt chickpea curry a try. It’s the kind of meal that makes you want to gather everyone around the table, dig in, and maybe even lick the spoon clean when nobody’s watching.
Yoghurt Chickpea Curry
Equipment
- Large pan
- Knife
- Blender
Ingredients
- 1 red onion finely chopped
- 2 tbsp minced garlic
- 50 g about 2 oz grated ginger
- 1 tsp cumin seeds
- 1 tbsp flavorless oil
- 300 g 10.5 oz tomatoes, chopped
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 cans chickpeas in water 400g / 14 oz each
- 100 g 3.5 oz plain yoghurt
- 320 g 11 oz fresh spinach
- Rice and naan breads for serving
Instructions
- Heat the oil in a large pan and add in the red onion and cook for around ten minutes until softened.
- Stir in the cumin seeds, garlic and ginger and cook for another minutes until fragrant.
- Add in the tomatoes, turmeric and coriander and season with salt.
- Cook until the tomatoes have broken down and softened which will take around 15 minutes.
- Pour this into a blender and add in the yoghurt. Blend until smooth.
- Return the mixture to the pan. Add in the chick peas with the water and cover and simmer for around for 5-10 minutes.
- It is normal for the oil to separate.
- Stir in the spinach and stir until wilted.
- Add water if required.
- Serve on a bed of rice with warm naan bread.
Did you make this recipe?
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