Spinach and Chickpea Curry

By Stef -

This had good flavor, but wasn't very filling. I got the recipe from my Fine Cooking magazine and it gets a 6 (Jared gave it a 5). I served it wth brown rice.

  • 3 Tbs. canola oil
  • 1/4 medium red onion, thinly sliced
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. curry powder
  • 1 tsp. garam masala
  • 1/8 tsp. cayenne
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 14-1/2-oz. can diced tomatoes
  • Kosher salt
  • 7 oz. (7 packed cups) baby spinach
  • 1/4 cup chopped cilantro
  • 1/2 cup Greek yogurt

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