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
  • 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
  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.
Adapted from Bon Appetit
Nutrition Information
Serving size: ⅕th of recipe
Recipe by Joanne Eats Well With Others at