Chickpea-Spinach Curry With Cucumber-Yogurt Sauce - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
1 tablespoon chopped fresh ginger
2 tablespoons curry powder
2 (15 1/2 ounce) cans chickpeas, rinsed
1 (10 ounce) package frozen chopped spinach, thawed
kosher salt and black pepper
1 cup plain low-fat Greek yogurt
1 cucumber, peeled, seeded, chopped
1/4 cup fresh cilantro, chopped
naan bread, for serving

Preparation

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.
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.
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.