Roasted Tomato and Chickpea Curry

roasted tomato and chickpea curry
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 pound ground turkey or chicken
  • 2 tablespoons curry powder, preferably Madras
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 2 1/2 cups Roasted Tomatoes, coarsely chopped
  • 2 15 ounce cans chickpeas, drained
  • 1 cup chicken broth
  • Salt and freshly ground pepper
  • Zest of 1/2 lemon (about 2 teaspoons), optional
  • 1 1/2 cups plain yogurt


In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the turkey is browned and cooked through, about 6 minutes. Add the roasted tomatoes, chickpeas, chicken broth, 1 teaspoon of salt, 1/4 teaspoon of pepper and the lemon zest. Cook the curry over medium-low heat for 10 minutes more, stirring occasionally.

Reduce the heat to low and stir in the yogurt, cooking until just heated through. Season the curry to taste with salt and pepper.