Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

• 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

1. 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.
2. 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.
3. 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.

vegetable oil, onion, garlic, fresh ginger, curry powder, chickpeas, kosher salt, yogurt, cucumber, fresh cilantro, bread

Taken from www.food.com/recipe/chickpea-spinach-curry-with-cucumber-yogurt-sauce-471139 (may not work)