Chickpea Curry

Name: Chickpea Curry
Ingredients: 1 teaspoon canola oil; 1 small sweet onion, diced; 1 tablespoon minced fresh ginger; 1 clove garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon tumeric; 1/8 teaspoon cayenne pepper; 4 cups fresh spinach; 1 19 ounce can chickpeas, drained and rinsed; 1/2 cup coconut milk; 1/2 cup plain non-fat yogurt; 1/2 cup seeded and diced cucumber; 1 tablespoon chopped fresh mint; 1 tablespoon fresh lemon juice

14 ingredients

2 steps

Ingredients

1 teaspoon canola oil
1 small sweet onion, diced
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon tumeric
1/8 teaspoon cayenne pepper
4 cups fresh spinach
1 19 ounce can chickpeas, drained and rinsed
1/2 cup coconut milk
1/2 cup plain non-fat yogurt
1/2 cup seeded and diced cucumber
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice

Directions

1

Cook onion in hot oil in a large non-stick skillet over medium heat 8 minutes; add ginger and garlic and cook 1 minute. Stir in cumin and next 2 ingredients; cook 1 minute. Stir in spinach and cook until liquid evaporates, about 4 minutes. Stir in chickpeas and coconut milk; let simmer over medium heat for 5 minutes.
2

Stir together yogurt and next 3 ingredients. Top each serving with 1/4 cup yogurt mixture.