Name: 10-Minute Coconut Yogurt & Chickpea Curry Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Indian-Inspired
Ingredients: 1 can (15 oz) chickpeas, drained & rinsed; 1 cup plain coconut yogurt (unsweetened); ½ cup crushed tomatoes or tomato sauce; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp curry powder; ½ tsp turmeric (optional); ½ tsp salt (to taste); ¼ tsp black pepper; 1 tbsp oil; Fresh cilantro for garnish (optional); Cooked rice or naan, to serve

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If you are craving a comforting, flavorful meal that comes together in no time, this 10-Minute Coconut Yogurt & Chickpea Curry Recipe is about to become your new best friend in the kitchen. It’s a vibrant, rich curry where creamy coconut yogurt perfectly balances hearty chickpeas and fragrant spices to deliver a truly satisfying plant-based dinner without a fuss. Whether you’re a seasoned curry lover or a curious newbie, this recipe proves that you don’t need hours or complicated ingredients to enjoy a soul-warming Indian-inspired dish. Ready in just 10 minutes, it’s ideal for busy weeknights or whenever you want something quick, nutritious, and utterly delicious.

Ingredients You’ll Need

The image shows a white wooden board with two flat round pieces of light golden dough placed on it. Around the board are small white bowls and dishes filled with different cooking ingredients: a bowl of beige chickpeas, a bowl of bright red chopped tomatoes, a bowl of white granulated salt, and a bowl with a creamy white paste. There are also some fresh green cilantro leaves and a bright green lime placed near the center. Nearby, two whole light brown onions, a few cloves of white garlic, a small pile of mixed brown and orange spices, a wooden spoon holding pink salt, and a silver grater are arranged neatly on a white marbled surface. The lighting is soft and natural. photo taken with an iphone --ar 4:5 --v 7

Making this 10-Minute Coconut Yogurt & Chickpea Curry Recipe is easier than you think, thanks to simple, pantry-friendly ingredients. Each one plays a key role in building layers of flavor and adding the perfect textures, colors, and creaminess that make this dish shine.

Chickpeas (1 can, 15 oz): These tender, protein-packed legumes are the hearty base of the curry.
Plain coconut yogurt (1 cup, unsweetened): Adds luscious creaminess and a subtle tropical tang without any dairy.
Crushed tomatoes or tomato sauce (½ cup): Provides a balanced acidity and vibrant color.
Small onion, diced: Gives a mild sweetness when sautéed, forming the curry’s flavor foundation.
Garlic cloves (2, minced): A fragrant punch that wakes up the spices beautifully.
Curry powder (1 tbsp): The star spice blend delivering warmth, earthiness, and complexity.
Turmeric (½ tsp, optional): For that golden hue and a subtle earthy note.
Salt (½ tsp, or to taste): Enhances and balances all the flavors.
Black pepper (¼ tsp): Adds a gentle heat and depth.
Oil (1 tbsp): For sautéing the aromatics and blooming the spices.
Fresh cilantro (optional): Bright, herbal garnish that lifts the dish visually and in flavor.
Cooked rice or naan: Perfect for soaking up every bit of this creamy curry.

How to Make 10-Minute Coconut Yogurt & Chickpea Curry Recipe

Step 1: Sauté Aromatics

Start by heating your oil in a skillet over medium heat, then toss in the diced onion and sauté until it softens and becomes fragrant, about three minutes. This step is crucial because the softened onion layers in sweetness and depth that serve as the curry’s tasty backbone.

Step 2: Bloom Garlic and Spices

Add the minced garlic along with the curry powder, turmeric, salt, and black pepper. Stir them around the pan for about 30 seconds to release their aromas and intensify their flavors. This quick spice blooming unlocks the curry powder’s full potential.

Step 3: Combine Chickpeas and Tomatoes

Now, fold in the drained chickpeas and crushed tomatoes or tomato sauce. Let the mixture simmer gently for two to three minutes. This simmering lets the tomatoes soften and mingle with the spices while warming the chickpeas through, creating a lovely saucy consistency.

Step 4: Stir in Coconut Yogurt

Remove the skillet from the heat and gently stir in the coconut yogurt until you have a smooth, creamy curry. Be careful not to boil the yogurt after adding it, as this can cause separation. The yogurt brings an irresistible creaminess with a hint of tang that perfectly complements the spices.

Step 5: Final Seasoning and Garnish

Taste your curry and adjust the seasoning with extra salt or pepper if needed. Finish by sprinkling fresh cilantro over the top for a burst of color and fresh herbal aroma. Your 10-Minute Coconut Yogurt & Chickpea Curry Recipe is now ready to serve and enjoy!

How to Serve 10-Minute Coconut Yogurt & Chickpea Curry Recipe

The image shows a white plate on a white marbled surface filled with three food parts. On the left, there is a large portion of mixed brown and white rice with a fluffy texture. On the right side, there are bright yellow and green chunks of curry-coated vegetables or tofu with a slightly rough texture. Above the yellow and green pieces, there are cooked carrot slices with a soft and smooth appearance. The colors create a pleasing contrast between the earthy tones of the rice and the vibrant yellow and green of the curry. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is the classic and easy garnish that brightens every spoonful with its vibrant green color and fresh, citrusy notes. For a little extra flair, you can also add a few toasted cumin seeds or a small drizzle of extra coconut yogurt on top, which makes the presentation irresistible and adds an extra layer of flavor.

Side Dishes

Serving this curry alongside fluffy basmati rice or warm, soft naan is an absolute must. The rice soaks up the creamy sauce perfectly while naan makes the dish feel like a luxurious feast. For a lighter option, steamed greens or a simple cucumber salad can balance the richness beautifully.

Creative Ways to Present

For a fun twist, try layering the curry over a bed of quinoa or couscous. You could also turn this curry into a filling for wraps or stuffed peppers. Serving it in small bowls with multiple toppings like chopped nuts or pickled onions can make it a delightful, interactive meal for sharing with friends.

Make Ahead and Storage

Storing Leftovers

This curry keeps wonderfully in the fridge for up to three days. Store it in an airtight container to maintain the flavors and freshness. The spices deepen overnight, making leftovers taste even better the next day.

Freezing

If you want to freeze the 10-Minute Coconut Yogurt & Chickpea Curry Recipe, portion it into freezer-friendly containers and freeze for up to one month. Just be aware that coconut yogurt might slightly change texture upon thawing, but reheating with a splash of water or vegetable broth fixes that quickly.

Reheating

To reheat, warm the curry gently on the stovetop over low heat, stirring occasionally. Avoid high heat to prevent the coconut yogurt from separating—add a little water or broth if the sauce feels too thick. Reheating slowly ensures the curry remains creamy and delicious.

FAQs

Can I use regular yogurt instead of coconut yogurt?

Absolutely, but keep in mind that traditional dairy yogurt will add a different tang and make the dish non-vegan. Coconut yogurt gives the curry a unique tropical creaminess that is hard to replicate.

Is this curry spicy?

This recipe has a mild warmth from the curry powder and black pepper. If you prefer more heat, feel free to add cayenne pepper or fresh chopped jalapeños during cooking.

Can I add vegetables to this recipe?

Yes! Spinach, peas, or chopped bell peppers can be tossed in at step 3 for an easy veggie boost without extending the cook time.

How many servings does this recipe make?

This recipe yields about two generous servings, perfect for a cozy dinner for two or a single serving with leftovers.

Is this recipe gluten-free?

Yes, the 10-Minute Coconut Yogurt & Chickpea Curry Recipe is naturally gluten-free as long as you serve it with gluten-free sides like rice instead of naan made with wheat.

Final Thoughts

This 10-Minute Coconut Yogurt & Chickpea Curry Recipe is one of those magical dishes that proves fast food can be both nourishing and delicious. The ease of throwing together simple ingredients with vibrant spices to create a creamy, comforting curry is something anyone can appreciate. I really encourage you to try it out—you might just find it becomes a staple in your weekly meal rotation! Whether you’re feeding yourself after a busy day or cooking for loved ones, this curry brings warmth and joy in every spoonful.