One-Pot Chickpea Curry with Greek Yogurt

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

A creamy, plant-based chickpea curry simmered in spices and enriched with Greek yogurt, perfect for a comforting and nutritious dinner. This Greek-inspired vegan recipe, ready in about 35 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 14 oz diced tomatoes (canned)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 3/4 cup Greek yogurt
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 6-7 minutes until soft and translucent. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp paprika, 1 tsp ground coriander, and 1/4 tsp cayenne pepper. Cook spices with the onion mixture for 1-2 minutes until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with juices, 2 cans (30 oz total) drained and rinsed chickpeas, and 1 cup vegetable broth. Stir to combine and bring to a simmer. Cover and cook for 15 minutes to allow flavors to meld.
4. Step 4: Remove from heat and gently whisk in 3/4 cup Greek yogurt until fully incorporated and sauce is creamy. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges on the side for squeezing over. Enjoy with crusty bread or rice.