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A warm bowl of 5-ingredient pantry chickpea curry with a dollop of Greek yogurt

Chickpea Curry (Pantry Version)

This Pantry Chickpea Curry is a one-pot wonder that relies on a single high-quality curry powder and canned staples to do the heavy lifting. By using Greek yogurt instead of heavy cream, you get a tangy, velvety sauce that feels indulgent but stays firmly within your budget. Perfect for a filling, high-protein weeknight dinner that takes less than 30 minutes from opening the cans to sitting at the table.
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Prep Time 5 minutes
25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ¼ cup olive oil or vegetable oil
  • 1 large white onion diced
  • 3 cloves of garlic
  • 2 cans chickpeas drained & rinsed
  • 1 can diced tomatoes
  • ½ cup Greek yogurt
  • 1 tsp cumin
  • 1 tbsp curry powder
  • 2 cups of water or use vegetable stock
  • 1-2 tsp salt to taste

Method
 

  1. Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes until softened and translucent. Add the minced garlic, cumin, and curry powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  2. Pour in the diced tomatoes (with juices), chickpeas, and water (or stock). Stir to combine and bring the mixture to a boil.
  3. Reduce the heat to medium-low and let it simmer uncovered for 15 minutes. The liquid should reduce slightly, and the chickpeas will soften.
  4. Remove the pot from the heat (this is crucial to prevent curdling). Let it sit for 2 minutes to cool slightly, then whisk in the Greek yogurt until the sauce is smooth and creamy.
  5. Taste and season with salt. Serve warm over rice or with toasted naan.