One-Pot Chickpea and Greek Yogurt Curry

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A plant-based, creamy chickpea curry using Greek yogurt for richness, simmered with warm spices in one pot for easy cleanup. This Greek-inspired vegan recipe, ready in about 35 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 cup canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 1 cup vegetable broth
• 3/4 cup Greek yogurt
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup canned diced tomatoes and 2 cups drained canned chickpeas. Stir to combine.
4. Step 4: Pour in 1 cup vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a gentle simmer. Cover and cook for 15 minutes to let flavors meld.
5. Step 5: Remove pot from heat and temper 3/4 cup Greek yogurt by gradually stirring in a few spoonfuls of hot chickpea mixture, then stir the yogurt mixture back into the pot until creamy.
6. Step 6: Stir in 1 tbsp lemon juice and 1/4 cup chopped fresh parsley for brightness.
7. Step 7: Serve hot with warm naan bread or over fluffy couscous.