Easy Chickpea Carrot Curry

Craving comforting curry? Then whip up this super easy, spicy Chickpea Carrot Curry with a creamy, tangy twist from Greek Yogurt.

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It has been a rainy February here in Georgia. In fact, I think I can count on one hand the number of days the sun peeked out from behind the clouds.

Weeks of rainy, gloomy days leave me craving the sun. And, when that sun does poke through, I’ll take the dogs on extra-long walks, putter around the yard, and clean out my car (for the sixth time). No matter how brightly that sun shines, I will find every excuse to bask in it all day. Just like when I stock up on FAGE after a week of not having any!

In the middle of unpacking and working, grocery store runs have not been happening as often as they used to in our home. Last Monday, my daughter informed me that we were all out of Greek yogurt. But I didn’t get a chance to stock up on it until this weekend. And, all those days of going without led to us having a Greek yogurt day!

One of my favorite breakfasts is a bowl of rich and creamy Greek yogurt with crunchy, crumbly granola, like this Apple Walnut Granola and this Cranberry Coconut Granola, and this Blueberry Apricot Granola.

I also love to enjoy rich, creamy, and tangy Greek yogurt in pancakes like these Pumpkin ones and muffins like these Apricot Yogurt Muffins. Protein-rich Greek yogurt keeps us both fueled and full all morning!

That same day, we had a creamy, spicy Chickpea Carrot Curry with Greek yogurt (instead of coconut milk) for lunch and a side of raita.

The raita helped to tone down the spicy curry and is so easy to make. I whipped up this raita with yogurt, cucumbers, tomatoes, salt, and pepper.

We followed that with some spicy salmon tacos with dollops of Greek yogurt instead of sour cream for dinner.

And, we rounded off our evening with a simple dessert of creamy Greek yogurt with honey.

Getting back to this Chickpea Carrot Curry.

It leans on the flavorings of roasted cumin and coriander, along with onions, garlic, ginger, and turmeric. I grated the ginger and garlic so as to disperse the flavors throughout the curry better. Bone broth and tomato paste make up the liquid base. While I often use coconut milk to add creaminess, I opted to use Greek yogurt for a tangy, creamy twist.

A tip to making curry with Greek Yogurt:

Make sure the curry has cooled before adding in the reek Yogurt. Or, if adding it in while warm, add a couple of tablespoons of the warm curry to the Greek Yogurt and mix well. Then add in a couple more tablespoons of curry and mix. Then add this mixture with Greek Yogurt to the pan of curry.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Chickpea Carrot Curry

4.50 from 14 votes

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Author: Shashi

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Craving comforting curry? Then whip up this super easy, spicy, Chickpea Carrot Curry with a creamy tangy twist from FAGE Total 5% Greek Yogurt.

Ingredients

• 3 tbsp olive oil
• 1 red onion chopped
• 4 cloves garlic grated
• 2 tsps fresh ginger – also grated
• 3 tsp coriander
• ½ tsp cumin
• 1 tsp chili powder
• ½ tsp turmeric
• ¼ cup tomato paste
• 1 ½ cups bone broth I used chicken flavored bone broth
• 2 carrots chopped
• 1 can of chickpeas rinsed
• ½ cup Greek Yogurt I used 5% Greek Yogurt
• 2 tbsps parsley

Instructions

• Add the cumin and coriander to a pan over medium heat and roast these spices. Make sure you stir often and keep a close eye on them as you don’t want them to burn. Roast the cumin and coriander for about 2 minutes. Then, spoon it into a bowl and set it aside.
• Into the same pan, add in some oil and the chopped red onion and saute for about 5-10 minutes or until the onion is translucent.
• Add in the grated ginger and garlic.
• Then, stir in the broth and tomato paste and roasted spices.
• Add in the chickpeas and carrots and cover and let simmer about 10 minutes.
• Then, let come to room temperature and add Greek Yogurt into it or add a couple of tablespoons of the warm curry to Greek Yogurt and mix well. Then add in a couple more tablespoons of curry and mix. Then add this mixture with Greek Yogurt into the pan of curry.
• Garnish with parsley and enjoy.

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Nutrition

Calories: 338kcal | Carbohydrates: 41g | Protein: 16.1g | Fat: 12.8g | Saturated Fat: 1.8g | Cholesterol: 1mg | Sodium: 497mg | Fiber: 7.6g | Sugar: 8.2g

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