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    You are in: Home / Recipes / Chickpea-Spinach Curry With Cucumber-Yogurt Sauce Recipe
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    Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Dr. Jenny's Note:

    I made this tasty recipe for lunch today. I really liked it. DH did not care for it as much. I used a hot curry powder, which really gave the dish a nice kick. From the October 2011 issue of "Real Simple." I had to simmer somewhat longer than specified in the recipe to get the consistency that I liked.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Chickpea-Spinach Curry With Cucumber-Yogurt Sauce

    Serving Size: 1 (483 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 423.9
     
    Calories from Fat 101
    23%
    Total Fat 11.2 g
    17%
    Saturated Fat 1.9 g
    9%
    Cholesterol 3.7 mg
    1%
    Sodium 759.0 mg
    31%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 13.9 g
    55%
    Sugars 7.8 g
    31%
    Protein 18.2 g
    36%

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