Vegetarian Chickpea Curry with Tangy Mint Yogurt Sauce
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Cook time: 
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Serves: 4 servings
This chickpea curry is fast, easy, and inexpensive -- and because all of the ingredients are typically in my fridge or pantry already, it's the perfect meal on those days I desperately need to go grocery shopping. Vegetarian and gluten-free, but hearty enough that everyone will be satisfied. (Easily made vegan, see recipe notes for details.)
For the curry:
  • 2 TBSP coconut oil
  • ½ medium onion, chopped
  • 2-3 cloves garlic, minced
  • 2½ tsp. curry powder*
  • ½ tsp. turmeric powder
  • ¼ tsp. ground cumin
  • pinch of cinnamon (optional)
  • 2 14.5 oz. cans chickpeas, drained and rinsed (or homemade cooked chickpeas, about 3½ cups)
  • 1 15oz. can unsweetened coconut milk (you can use light or full fat – I like the richness of the full fat coconut milk here, but use what you prefer)
  • ¼-½ cup water, as needed
  • ¼ cup fresh cilantro, chopped (or parsley, if you don't like cilantro)
  • Salt, to taste
For the yogurt sauce:
  • ½ cup plain yogurt (you can use regular or greek, full fat or low fat, whatever you like – again, I prefer full fat)
  • ¼ cup fresh mint leaves, chopped or chiffonaded
For serving:
  • Cooked rice, or baked potatoes or sweet potatoes, or naan bread (or gluten-free naan)
  1. In a skillet over medium-high heat, melt the coconut oil. Add the onion and a big pinch of salt, and saute for 5-7 minutes, or until the onion has started to turn translucent. Add the garlic, curry powder, turmeric, cumin, and cinnamon if using, and stir for 30-60 seconds to toast the spices.
  2. Add in the drained and rinsed chickpeas, coconut milk, and ¼ cup of water. Stir to combine, and let cook for 15-20 minutes, reducing the heat to low once it comes to a bubble, so the flavors have a chance to meld together.
  3. Taste, and add more salt if needed. If the sauce has thickened more than you'd like, thin it with a little extra water. Add in the fresh cilantro, and remove from the heat.
  4. In a bowl, stir together the yogurt and chopped mint.
  5. Serve the curry over cooked rice (basmatti might be more traditional, but I like brown rice with mine) or alongside a baked potato or sweet potato. Dollop the tangy yogurt and mint sauce on top, and swirl into the curry as you eat to cool the heat and balance the flavors.
*the amount of heat in this recipe will vary depending on how spicy your curry powder is – I like to use a mix of sweet and spicy curry powder in mine (one rounded tsp. of each), to get a nice balance. If your curry powder is too spicy for your taste, you can use a little less than the recipe calls for, (and if you aren't sure, start with less and add more to taste). If you'd like the final dish to be a little spicier, you can add a pinch of kashmiri chile powder or cayenne pepper at the end, to taste.

This curry is great over rice, but I'm discovering my favorite way to eat it is alongside a baked sweet potato. To bake a sweet potato, scrub clean and dry thoroughly, then place on a parchment lined baking sheet, drizzle lightly with olive oil and season with salt. Bake at 375 degrees F for about 50-70 minutes, or until tender when pierced with a knife. The time will vary depending on the size of the potato, so adjust accordingly. I find ½ a potato per serving is usually good, but I always bake an extra and keep it in the fridge for leftovers, or to warm up and serve with a fried egg for breakfast the next day.

To make this dish vegan, swap the yogurt for your favorite dairy-free alternative, or some more coconut milk..
Recipe by Will Cook For Friends at