Low Iodine Chickpea and Spinach Curry
Total time50 min
Prep time15 min
Cook time35 min
4.6(10)
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Learn more āIngredients
4 servings
- 2 tbsp neutral oil or ghee
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 Ā½ tsp ground cumin
- 1 Ā½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- Ā½ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Ā½ cup water
- Ā½ tsp salt, plus more to taste
- 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 10ā12 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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