Description
This easy weeknight curry comes together fast with pantry staples! Creamy coconut yogurt, tender chickpeas, and warming spices make this a nourishing plant-based meal ready in just 10 minutes — perfect served over rice or with naan.
Ingredients
Main 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
To Serve
- Fresh cilantro for garnish (optional)
- Cooked rice or naan, to serve
Instructions
- Heat the oil and sauté onions: Heat oil in a skillet over medium heat; sauté the diced onion for about 3 minutes until soft and translucent.
- Add garlic and spices: Stir in minced garlic, curry powder, turmeric (if using), salt, and black pepper; cook for 30 seconds to release their aromas.
- Simmer chickpeas and tomatoes: Add the drained chickpeas and crushed tomatoes to the skillet; simmer gently for 2 to 3 minutes to combine flavors.
- Incorporate coconut yogurt: Remove the skillet from heat and gently stir in the coconut yogurt until the curry becomes creamy, being careful not to boil the yogurt to prevent curdling.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Garnish with fresh cilantro if desired and serve hot with cooked rice or naan bread.
Notes
- For a saucier curry, add ¼–½ cup vegetable broth when simmering chickpeas and tomatoes.
- To keep the dish plant-based, ensure the yogurt used is dairy-free coconut yogurt.
- For extra heat, add cayenne pepper or diced jalapeño along with the spices.
- Add vegetables like spinach, peas, or bell peppers at the same time as the chickpeas to increase nutritional value.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner, Quick & Easy
- Method: Stovetop
- Cuisine: Indian-Inspired
