1 Tbs. olive oil1 tsp. curry powder1 tsp. ground cinnamon1 tsp. ground turmeric½ tsp. chili powder¼ tsp. ground nutmeg1 large onion, finely chopped2 cups chopped fresh spinach, beet greens, mustard greens, collards, or kale1 15-oz. can chickpeas, rinsed and drained1 medium tomato, chopped4 cups low-sodium vegetable broth or water1 15-oz. can low-fat coconut milk¼ cup cilantro, finely chopped
8 Tbs. plain low-fat Greek yogurt, divided, for garnish
1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.
2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish each serving with 1 Tbs. yogurt.
Serves 8.
Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 23 of 2012.