DinnerIndian-inspiredVegetarianBudget FriendlyHigh ProteinQuick
Microwave Chickpea Spinach Curry with Potato
A warm, gently spiced chickpea curry with tender potato and spinach, finished with creamy Greek yogurt.
- Calories
- 590
- Protein
- 25g
- Carbs
- 88g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 22 min total
- chickpeasdrained and rinsed2 can
- russet potatopeeled and diced1 3/8 lb
- red onionfinely diced1/3 lb
- garlicminced2 clove
- frozen spinach6 oz
- tomato sauce1 can
- greek yogurt5/8 cup
- garam masala2 tsp
- cooking oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Finely dice the potato and red onion and mince the garlic. Put the potato in a microwave-safe bowl with a splash of water, cover loosely, and microwave for 5-6 minutes, stirring halfway, until fork-tender.
- 2Stir the onion, garlic, cooking oil, garam masala, kosher salt, and black pepper into the potato. Microwave uncovered for 1-2 minutes, until the onion is translucent and the garlic is fragrant.
- 3Stir in the chickpeas, tomato sauce, and frozen spinach. Cover loosely and microwave for 3-4 minutes, stirring halfway, until the spinach is hot and the sauce is bubbling at the edges.
- 4Let stand for 1-2 minutes, then stir in the Greek yogurt. Taste and adjust the seasoning; the curry should be hot throughout and creamy.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.