Chickpea-Spinach Curry with Cucumber-Yogurt Sauce

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 2 tablespoons curry powder
• 2 15.5-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, and chopped
• 1/4 cup chopped fresh cilantro
• naan 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.