Description
Chickpea Spinach Curry (Chana Palak Masala)
This vibrant and flavorful curry, inspired by the classic Indian dish Chana Palak Masala, combines tender chickpeas, fresh or frozen spinach, and a spiced tomato-onion gravy. It’s a healthy, protein-packed meal that’s quick to prepare—ready in under 30 minutes! Perfect for cozy family dinners or as a showstopper when hosting guests, this curry pairs beautifully with basmati rice, naan, or a crisp kachumber salad. A touch of coconut milk adds richness, making this vegan-friendly dish a wholesome delight.
3 tbsp sunflower or canola oil
1 large onion, finely chopped
4 garlic cloves, crushed
1-inch ginger, grated
1 tbsp ground coriander
½ tbsp ground turmeric
½ tbsp ground cumin
¼–½ tsp cayenne pepper
1.5 cups crushed tomatoes (400g)
2.5 cups cooked chickpeas (400g)
½ cup vegetable stock (120ml)
1 cup frozen or 100g fresh spinach
½–1 tsp salt
1 tsp sugar
1 tsp garam masala
1 tbsp lemon juice
¼–½ cup coconut milk (optional)
1 tbsp cilantro, chopped
Directions:
1. Sauté onion in oil until golden. Add garlic and ginger; cook for 1–2 minutes.
2. Stir in coriander, turmeric, cumin, and cayenne; toast for 2 minutes.
3. Add tomatoes, chickpeas, and stock; simmer for 10 minutes.
4. Mix in spinach, salt, and sugar; cook 5 minutes.
5. Off heat, stir in garam masala, lemon juice, coconut milk, and cilantro.
Prep Time: 5 minutes
Kcal: 417 per serving
