Make the spice paste by adding all ingredients to a blender or food processor and blitzing to a paste. Set aside.
Heat a large frying pan over a medium heat, then add the curry paste. Fry, stirring often, for 3 minutes. Add the tomatoes and cook for a further 2 minutes.
Stir in the water, then reduce the heat and simmer for 25 minutes. Check often and add more water if it’s beginning to scorch.
Stir in the chickpeas and heat for 5 minutes.
Remove the pan from the heat and stir in the yogurt.
Divide between plates and top with more chopped cilantro, if desired.
Notes
Though this is a mild curry, you can omit the chili flake in the curry paste to keep the spice level very low.
While the tomato gravy is being simmered, keep an eye on it as the water could evaporate quickly and scorch the tomatoes. Add as much water as necessary.
If you don’t have the ingredients to make a proper curry paste, you can use dried garam masala and adjust as necessary.