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Chickpea-Spinach Curry With Cucumber-Yogurt Sauce
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons curry powder
- 2 15.5-ounce cans chickpeas, rinsed
- 1 10-ounce package frozen chopped spinach, thawed
- 1 cup kosher salt and black pepper
- 1 plain low-fat Greek yogurt
- 1/4 cup cucumberpeeled, seeded, and chopped
Directions:View on Real Simple
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