Creamy Chickpea Curry Recipe With Yogurt And Cashews

A comforting, rich weeknight curry packed with buttery chickpeas, toasted cashews, and a spiced tomato base finished with tangy Greek yogurt.

Prep time: 10 mins

Cook time: 20 mins

Servings: 4

Ingredients

• 2 cans (15 oz each) chickpeas, rinsed and drained

• 1/2 cup raw cashews (lightly toasted)

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 can (14 oz) crushed tomatoes or tomato purée

• 1/2 cup thick, plain Greek yogurt (full-fat works best)

• 1/2 cup vegetable broth or water

• 2 tablespoons olive oil or ghee

• 1 teaspoon ground cumin (plus a pinch for garnish)

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon turmeric

• 1/4 teaspoon cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• Fresh lemon wedges and warm charred naan, for serving

Instructions

1. Sauté the aromatics: Heat olive oil in a wide, deep skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

2. Toast the spices: Add the cumin, coriander, garam masala, paprika, and turmeric. Stir constantly for 30 seconds to wake up the spices in the hot oil without burning them.

3. Simmer the sauce: Pour in the crushed tomatoes and vegetable broth. Season with a generous pinch of salt and black pepper. Bring the sauce to a gentle simmer and let it cook down slightly for 5 minutes.

4. Add the chickpeas and cashews: Stir in the drained chickpeas and half of the toasted cashews. Cover and simmer on medium-low heat for 8–10 minutes so the chickpeas absorb the sauce's flavor.

5. Add the yogurt: Lower the heat to low. Spoon a few tablespoons of the warm curry sauce into your Greek yogurt first to temper it (this keeps the yogurt smooth and prevents curdling). Gently stir the tempered yogurt back into the skillet until the curry turns a creamy, golden-orange hue. Simmer for 2 more minutes, then remove from the heat.

6. Serve: Ladle into bowls and top with the remaining roasted cashews and an extra swirl of cool Greek yogurt. Dust lightly with ground cumin, add a squeeze of fresh lemon juice, and serve alongside warm, charred flatbread or naan.