Turmeric-Spiced Chickpea Curry with Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant vegetarian curry featuring chickpeas in a tangy tomato base with turmeric and cumin, ideal for serving with rice. This indian (vegetarian) ready in about 40 minutes pairs vegetable oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 vegetable oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup vegetable broth
• 1/4 cup plain yogurt
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp, chopped cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium onion, finely chopped, and cook for 5 minutes until golden and softened.
2. Step 2: Add 3 cloves garlic, minced, 1 tbsp grated ginger, 1 tsp ground turmeric, and 1/2 tsp cumin, stirring for 1 minute until fragrant and oil separates.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 1 can (15 oz) drained and rinsed chickpeas, and 1 cup vegetable broth. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until flavors meld and sauce thickens.
5. Step 5: Stir in 1/4 cup plain yogurt, 1/2 tsp salt, and 1/4 tsp pepper. Simmer uncovered for 5 minutes, then remove from heat. Stir in 2 tbsp chopped cilantro before serving.