Chickpea-Spinach Curry with Cucumber-Yogurt Sauce

Name: Chickpea-Spinach Curry with Cucumber-Yogurt Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp vegetable oil; 1 large onion; 4 garlic cloves; 1 tbsp chopped fresh ginger; 2 tbsp curry powder; 2 can chickpeas (15 1/2 ounce); 1 package frozen chopped spinach (10 ounce); kosher salt and black pepper; 1 cup plain low-fat Greek yogurt; 1 cucumber; 0.25 cup fresh cilantro; naan bread

Gently simmered chickpeas, spinach and greek yogurt, warmed with curry powder and ginger, a South Asian curry.

35 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
Heat the oil in a large saucepan over med-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, 3/4 tsp salt and 1/4 tsp pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes.
12 min
3
Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and 1/4 tsp each salt and pepper. Serve the chickpea mixture with the yogurt sauce and naan.