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:

Ingredients

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.
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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