Low Sodium Chickpea and Spinach Curry

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp neutral oil or ghee
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
½ tsp cayenne pepper
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup water
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
5 oz baby spinach (about 4 packed cups)
2 tbsp plain whole-milk yogurt
1 tbsp fresh lemon juice

For serving

fresh cilantro, roughly chopped, for serving (optional)
cooked basmati rice or warm naan, for serving (optional)

Instructions

1
Heat the oil or ghee in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 10–12 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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