One-Pot Chickpea and Greek Yogurt Curry
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 ready in about 35 minutes pairs olive oil, large, diced yellow onion, minced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Add 1 cup canned diced tomatoes and 2 cups drained canned chickpeas. Stir to combine.
- 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.
- 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.
- Step 6: Stir in 1 tbsp lemon juice and 1/4 cup chopped fresh parsley for brightness.
- Step 7: Serve hot with warm naan bread or over fluffy couscous.
Frequently asked questions
How long does One-Pot Chickpea and Greek Yogurt Curry take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chickpea and Greek Yogurt Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Chickpea and Greek Yogurt Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chickpea and Greek Yogurt Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Chickpea and Greek Yogurt Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
