Tandoori-Style Chickpea Curry with Cucumber Raita
Creamy chickpea curry infused with tandoori spices, served with cooling cucumber yogurt sauce. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs chickpeas, tomato puree, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cans (15 oz each), drained and rinsed chickpeas
- 1 cup tomato puree
- 1 tbsp garam masala
- 1 tsp turmeric
- 1/2 cup yogurt
- 1/2 cup, finely diced cucumber
- 2 tbsp, chopped fresh mint
- 1/2 cup coconut milk
- 1/2 cup, minced onion
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large pot over medium heat. Add 1/2 cup minced onion, 2 minced garlic cloves, and 1 tbsp minced ginger, cooking for 3 minutes until softened.
- Step 2: Stir in 1 tbsp garam masala and 1 tsp turmeric, cooking for 1 minute until fragrant.
- Step 3: Add 2 cans drained chickpeas, 1 cup tomato puree, and 1/2 cup coconut milk. Simmer for 10 minutes until sauce thickens slightly.
- Step 4: Blend 1/2 cup yogurt, 1/2 cup diced cucumber, 2 tbsp chopped mint, and a pinch of salt until smooth for raita.
- Step 5: Serve curry hot with a dollop of raita on the side. Garnish with additional mint if desired.
Frequently asked questions
How long does Tandoori-Style Chickpea Curry with Cucumber Raita take to make?
Total time is about 40 minutes (15 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 Tandoori-Style Chickpea Curry with Cucumber Raita?
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 chickpeas from drying out.
Can I substitute ingredients in Tandoori-Style Chickpea Curry with Cucumber Raita?
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 Tandoori-Style Chickpea Curry with Cucumber Raita 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 Tandoori-Style Chickpea Curry with Cucumber Raita vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
