Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

chickpea-spinach-curry
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 277 calories
    • 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
  • September 2011

Ingredients

  1. Check 2tablespoons vegetable oil
  2. Check 1 large onion, chopped
  3. Check 4 cloves garlic, chopped
  4. Check 1tablespoon chopped fresh ginger
  5. Check 2tablespoons curry powder
  6. Check 2 15.5-ounce cans chickpeas, rinsed
  7. Check 1 10-ounce package frozen chopped spinach, thawed
  8. Check kosher salt and black pepper
  9. Check 1cup plain low-fat Greek yogurt
  10. Check 1 cucumber—peeled, seeded, and chopped
  11. Check 1/4cup chopped fresh cilantro
  12. Check 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.