Creamy Chickpea Spinach Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.8
  • Total Fat: 9.7 g
  • Cholesterol: 8.8 mg
  • Sodium: 1,080.2 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 14.4 g
  • Protein: 18.7 g

View full nutritional breakdown of Creamy Chickpea Spinach Curry calories by ingredient


Introduction

Not really authentic, but delicious! Not really authentic, but delicious!
Number of Servings: 4

Ingredients

    1 tbsp Extra Virgin Olive Oil
    1 medium (2-1/2" dia) Onions, raw , chopped
    3 clove Garlic , minced
    1 tsp grated fresh ginger
    1 tsp ground Cumin seed
    1 tsp Coriander leaf, dried
    1 tsp Mustard seed, yellow
    1 tsp Garam Masala
    0.5 tsp Cayenne Pepper (Ground) (OR TO TASTE)
    1 tbsp Curry powder
    25 dash Pepper, black
    1 tsp sea salt
    2 cans garbanzo beans, drained
    1 15-oz can tomato sauce
    6 cups Baby Spinach Organic
    1 cup whole milk Greek yogurt

Tips

The yogurt at the end adds a creamy silkiness, but you can omit and still have a delicious vegan curry.


Directions

Heat the olive oil in a pan. Add diced onions and cook for a few minutes. Add garlic and ginger and continue cooking. Add all the spices except for half of the curry powder, stirring. Fold in the chickpeas. After the chickpeas get slight color, add the tomato sauce. Simmer until chickpeas are tender. Add the other half of the curry powder Fold in the baby spinach and cook, stirring occasionally, until spinach is completely wilted. Lower heat, fold in yogurt, heat until warm. Serve with rice or chapatis.

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIC_ANDREW.