Greek Yogurt and Spinach Curry
A quick, light, and high-protein curry featuring Greek yogurt and spinach, perfect for a nutritious and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 2 cups Greek yogurt
- 4 cups spinach
- 2 cups canned chickpeas
- 1 onion
- 3 cloves garlic
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 cup water
Instructions
- 1
Peel and finely chop the onion and garlic.
- 2
In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent, about 3 minutes.
- 3
Add curry powder and stir for another minute until fragrant.
- 4
Add canned chickpeas, spinach, and water. Stir to combine, cooking until the spinach wilts, about 3-5 minutes.
- 5
Reduce heat to low and fold in Greek yogurt, stirring gently to combine and heat through without boiling.
- 6
Season with salt and black pepper to taste. Serve warm.
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