This post was sponsored by Dorot. As always, my thoughts and opinions are my own. This richly spiced Creamy Indian-Spiced Chickpea and Tomato Curry is full good-for-you ingredients and is made creamy with Greek yogurt instead of actual cream.
creamy indian-spiced chickpea and tomato curry

I have a dirty little secret.

And I’m about to share it with you.

Brace yourselves.

indian-spiced chickpea and tomato curry

I hate chopping garlic.

And mincing ginger.

And dicing chili peppers.

Sometimes I’ll even leave them out of a recipe just because I don’t feel like doing it.

It’s that bad. I’ll understand if you excommunicate me.Β 

Or….you can just hang on a second so that I can tell you about myΒ other dirty little secret, which is Dorot’s Frozen Herbs & Spices,Β found in the freezer section of your local supermarket, and also called Pop & Cook if you buy them at Walmart. These little cubes of frozen spices make life infinitely easier for those of us who are mincing-impaired. All you have to do is pop them out of their little container and into whatever it is you’re cooking. And then BOOM. You have a gingery garlicky spicy meal at your fingertips.

IMG_5333

Without having to cut a thing/risk losing a fingertip.

It’s a win/win for everyone.

PicMonkey Collage

The first thing I did when I got my hands on a few packages of these was to make curry! Probably the most spice-filled of ALL THE FOODS.

Having the garlic and ginger pre-minced saved me about 5-10 minutes of time (I am a slow mincer) and it tasted just as fresh and richly flavored as other curries I’ve made where I minced the garlic and ginger myself. Win.

This curry really hit the spot during winter storm after winter storm that we’ve been having. Though it seems like it requires a lot of ingredients, most of these are spices you probably have on hand already, and at its core, it’s pretty basic. In it, chickpeas and potatoes are simmered in a tomato-based curry sauce that is given a creamy flair from a big scoop of Greek yogurt. It’s curry comfort at its finest, which, in my opinion, just can’t be beat.

If you want to find out more about Dorot and Pop & Cook frozen herbs and spices, you can find them on Facebook here and here!

indian-spiced chickpea and tomato curry

One year ago…Linzer Cookies

Two years ago…Spaghetti in Tomato-Apple Sauce, Italian Cream Puffs with Custard Filling

Three years ago…Split Pea Soup

Four years ago…Salmon Poached in Court Bouillon, Red Velvet Cupcakes

Five years ago…Caramelized Sweet Potato, Garlic and Rosemary Mac and Cheese

Creamy Indian-Spiced Chickpeas and Tomato Curry
 
This richly spiced Creamy Indian-Spiced Chickpea and Tomato Curry is full good-for-you ingredients and is made creamy with Greek yogurt instead of actual cream.
Yield: 4-5 servings
Ingredients
  • 3 tbsp olive oil
  • ½ lb dried chickpeas, soaked overnight and boiled in salted water until tender
  • 1 medium onion, chopped
  • 4 cubes Dorot frozen crushed garlic (or 4 cloves)
  • 6 cubes Dorot frozen crushed ginger (or 2 tbsp)
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1½ tsp ground coriander
  • ½ tsp ground cayenne
  • ¾ tsp ground cardamom
  • 6 cups vegetable broth
  • ¾ cup tomato puree
  • ½ cup Greek yogurt
  • 24 oz Yukon Gold potatoes, sliced ¼-inch thick
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, garlic and ginger to the pot and cook, stirring occasionally, until starting to brown, about 8 minutes.
  3. Add in the tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom. Cook, stirring constantly for 1-2 minutes.
  4. Add in the chickpeas, vegetable broth, tomato puree, Greek yogurt, and potatoes. Bring to a boil and then simmer, partially covered, for 45 minutes or until sauce has thickened a bit and potatoes are tender. Season to taste with salt and pepper.
  5. Serve atop a bed of rice to soak up the sauce.
Notes
Adapted from Bon Appetit
Nutrition Information
Serving size: ⅕th of recipe

indian-spiced chickpea and tomato curry

blog_share_subscribe
Share →

66 Responses to Creamy Indian-Spiced Chickpea and Tomato Curry

  1. debbie says:

    I love all things curry!! Those potatoes look so good that I could just eat them alone…..

  2. I’ve seen some other versions of the cubed spices/herbs (specifically, basil and cilantro), but never these ones! This curry looks spectacular. Totally my kind of meal. Sort of wishing I could eat it for breakfast now! (weird, but true).

  3. Yet another delicious meal that would provide some warmth during this chilly winter we’re having! Looks wonderful!

  4. I always have frozen crushed garlic on hand because half the time I feel the same way! I need some of this curry to warm me up this week.

  5. Mmmm what a delicious looking curry! I needt o make more curries, I really love them – especially ones packed with great spices, like this one. Awesome recipe!

  6. I could use a hot bowl of this curry for lunch today Joanne – love those little cubes of garlic/ginger!

  7. I’m the same way about ginger. Sometimes I just don’t want to touch another darn clove. This soup looks so freakin’ good.

  8. i hear you friend. I loved Dorot’s product. Love the addition of yogurt for the creamy texture.

  9. Lisa says:

    Pure comfort food. I too am a slow mincer. I never fail to be amazed how long a dish takes me. I have a fear of sharp knives besides.

  10. SallyBR says:

    I’ve been a fan of Dorot cubes for a looong time! Unfortunately they are not easy to find now in the Little Apple… that’s too bad, when we were living in Los Angeles I splurged

    they are awesome, the basil, ginger, all of them.

    now, don’t excommunicate me, but I use almost no garlic in my cooking, find it too overpowering no matter how little I use. You know, the Vampire genes

  11. Another great hearty vegetarian dish, I think this would be great with some nuts sprinkled on top too.

  12. Kelster says:

    I’m not a chopper or mincer. This is why I prefer to make dessert.

  13. Lynn says:

    That’s good to know – thanks for that. I actually use that garlic you can squeeze out of a tube sometimes for the same reason. Garlic is a pain to chop.

  14. I feel like I’ve been constantly stocking up on these types of spices over the winter…this looks like a great use for them!

  15. danielle says:

    I could eat curry all day everyday.

  16. I adore chickpeas and this is such a lovely curry! I have been having a hard time finding Dorot’s here in Atlanta – I ended up finding one case of basil at Trader Joes – the hunt is still on!

  17. Gosh I would love like 5 bowls of this right about now! πŸ™‚

  18. I always forget I have these frozen blocks in my freezer!

  19. It’s flipping freezing in Denver today! And this curry looks like the perfect way to warm up! Oh, and I totally hating mincing garlic….I always use my microplane!

  20. Pam says:

    Wow – those do simplify one’s life don’t they? The curry looks AMAZING!!

  21. This recipe is a keeper! I love curry, and don’t mind garlic and ginger mincing. But then, I use a garlic press and the microplane grater for the (frozen) ginger.

  22. The flavors of this are blowing me away right now! Oh Indian spices make me sooo hungry!!

  23. Another super yummy curry dish my friend!! I love how tender those potatoes look on top. I hate cutting up garlic (ewwww) and leave it out sometimes too. I’ll have to keep my eye out for these to save my soul.

  24. This looks fantastic! Nothing wrong with a shortcut now and then… πŸ™‚

  25. Deena kakaya says:

    This classic will always be one of our family faves, nice pick Joanne. Xx

  26. Finally, someone came out with the frozen herbs and decided to market it them- I thought of this idea years ago, and now only can kick myself by not marketing it myself! Lol….
    Anyway, this dish looks and sounds really good. >3

  27. Kate says:

    I LOVE those little cubes. In my freezer I always have ginger and basil!

  28. Chopping garlic suuuuuuuucks – I have a mincer and it saves my life. These little cubes are so neat! Also, loving this curry friend!

  29. I hate mincing garlic too! I love these little cubes to pop and throw in soups and dishes! I do it alot with rice dishes too!

  30. Yummy! Indian flavors are Delicious!

  31. sandra says:

    how fun. I try and grate the zest from any oranges or lemons I eat and freeze them for future use. this seems like the perfect way to cut down the prep time (although I usually press my garlic and have my husband mince the ginger…)

  32. Lol. I totally feel ya. Why are sometimes the smallest tasks, the most annoying? I hated chopping garlic so much, that I started buying it pre-chopped in the jar. But it’s not the same. So I went back to freshly chopped…and I groan the entire time. This curry is totally deserving of the real deal. Love me the chickpeas!

  33. Abby says:

    yes! I love those little spice-cubes. Life savers. Channa Masala is my all time favorite food, this is happening in our house asap!

  34. Curry is the only thing that will save us now…I love the frozen spice idea. I sometimes make my own!

  35. Corina says:

    I can never resist a curry and this sounds absolutely delicious. I love the idea of the frozen garlic and ginger too.

  36. Teffy says:

    Oo looks like a delicious bowl of warmth!

    {Teffy’s Perks} X

  37. One thing I love is a good curry dish! This looks wonderful and creamy! πŸ™‚ I love that you use Greek yogurt instead of creamer too! Thanks for the ideas!

  38. Get thee a garlic press!! Coupled with the pre-peeled garlic cloves and it is instant minced garlic. I like the sound of this curry, though. Looks delicious! πŸ™‚

  39. what a fabulous curry! so pretty too πŸ™‚

  40. I’m going to have to look for those! I love a good time saver!

  41. I’m a lover of cardamom and feel like I can smell the rich spices from here—looks velvety and comforting, Jo!

  42. Eileen says:

    CURRY CURRY CURRY! I may actually be in the curry camp instead of the valentine’s day chocolate explosion camp. Hey, homemade dinners are romantic! Yay!

  43. G’day! Even though it’s very hot here now, I can always go for a curry! YUM!
    Great spices!
    Cheers! Joanne

  44. Hotly Spiced says:

    How handy. I wish we could buy those here. Like you, I hold my breath every time I chop or dice something hoping this won’t be the day I lose a finger. xx

  45. Sues says:

    Frozen herbs and spices?? What a serious dream come true!!

  46. Sues says:

    Oh, and also? Your curry looks so fabulous!

  47. Great way to warm your inners, sounds yummy. The frozen herbs and spices sounds like a great idea to save time.

  48. tigerfish says:

    I am so with you! Sometimes I just don’t like the prep. work e.g mincing garlic, ginger etc. Plus, I also don’t like the garlic smell lingering on my fingers. So these wonder cubes sound like a time-saver!

  49. I can’t count the number of recipes I have omitted garlic from just because I didn’t want to deal with the chopping! Frozen spice mixes are a perfect solution…and this curry looks like a perfect place to utilise them πŸ™‚

  50. I love chopping and dicing but sometimes it would be nice if you are short of time to add these. I trust you Joanne

  51. BRILLIANT idea to freeze the ginger and garlic – I’m going to try this myself at home!

    This curry looks like something I’ll need for the upcoming autumn months. So hearty and comforting – love it.

  52. I would adore curry, especially when chickpeas and tomatoes are involved πŸ˜€
    Delicious!

    Cheers
    Choc Chip Uru

  53. Katerina says:

    This is a beautiful curry Joanne! Hearty and filling!

  54. A hearty and warming curry! This is kind of a dish I would eat every day happily.

  55. Monica says:

    Oh, I love this recipe, Joanne. All the spices and the chickpeas, plus using Greek yogurt instead of cream! I’ve been eyeing the dorot spices and herbs…this is a great way to try it!

  56. cheri says:

    This is all my favorite type of curry ingredient combinations in one dish. Perfect!

  57. I’ve been on a real curry kick lately! This is divine!

  58. I hate chopping stuff as well aaahhhh. Mincing garlic and slicing mushrooms are my least favorite thing ever. Oh, and peeling carrots, I loathe those as well :—(((
    This curry looks delish and those cubes sound fantastic!!x

  59. I am SO GLAD I’m not the only one who hates mincing. I’ve been using Gourmet Garden’s tube herbs, but will have to try these as well. I didn’t even know these existed! I’m definitely a slow mincer as well, so this saves me so much time.

  60. I love that this uses yogurt! Is it weird that I find mincing garlic oddly therapeutic? πŸ™‚

  61. Shannon says:

    i am with you! love these packets, even the basil and cilantro ones, as I don’t often use a whole bunch of herbs.

  62. Dorot garlic cubes are a LIFE SAVER (or i suppose actually a stinky-finger saver). I’m a huge fan. I’ve been craving indian food majorly lately and haven’t gotten my fix since the hubs doesn’t approve. I might have to just cook myself up some of this and leave him to his frozen TJs dinner πŸ˜‰

  63. Sheila says:

    Yummy recipe! Thank you! My fussy 12yr old boy even praised it to the heavens. I omitted the yogurt as most of my gang cannot do dairy, and it was very tasty all the same. Added sweet potatoes with the white ones, some fresh coriander, rice, and some naan on the side. (Once mushed up into the sauce the sweet potatoes provide the creaminess we non-dairy folks miss.)

Leave a Reply

Your email address will not be published. Required fields are marked *