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Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

Chickpea-Spinach Curry With Cucumber-Yogurt Sauce
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

Nutritional Information

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

Quick Tip

Jalapeno Peppers
To add some heat to this dish, cook half a chopped jalapeño along with the onion and garlic.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.