Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

Ingredients

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