Creamy Chickpea & Spinach Power Curry

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 can (14 oz) diced tomatoes with juices
• 1/2 cup low-fat plain Greek yogurt
• 4 cups fresh spinach

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add cumin, turmeric, coriander, pepper, and salt, stirring constantly for 1 minute to bloom spices.
4. Pour in diced tomatoes with juices, and bring to a gentle simmer.
5. Mix in chickpeas, cover, and let simmer for 6-8 minutes so flavors combine.
6. Remove pan from heat, gently fold in Greek yogurt until the curry turns creamy.
7. Add spinach and stir just until wilted.
8. Serve hot with a side of brown rice or quinoa if desired.

Nutrition values are estimates; actual macros may differ based on the brands and ingredient sizes used.

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.