Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

Chickpea-Spinach Curry With Cucumber-Yogurt Sauce
Christopher Baker
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

2
tablespoons
vegetable oil
1
large onion, chopped
4
cloves garlic, chopped
1
tablespoon
chopped fresh ginger
2
tablespoons
curry powder
2
15.5-ounce cans chickpeas, rinsed
1
10-ounce package frozen chopped spinach, thawed
kosher salt and black pepper
1
cup
plain low-fat Greek yogurt
1
cucumber—peeled, seeded, and chopped
1/4
cup
chopped fresh cilantro
naan bread, for serving

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, until softened, 5 to 7 minutes. Add the curry powder and cook, stirring, for 1 minute.
  2. Add the chickpeas, spinach, 2 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes.
  3. Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and ¼ teaspoon each salt and pepper. Serve the chickpea mixture with the yogurt sauce and naan.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 277
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 4 mg
  • Sodium 837 mg
  • Protein 16 g
  • Carbohydrate 33 g
  • Sugar 6 g
  • Fiber 10 g
  • Iron 4 mg
  • Calcium 251 mg
What does this mean? See Nutrition 101.