Hearty Chickpea & Spinach Curry
Chana Palak Curry
(47 reviews)
"
This curry never fails to bring warmth to the table. It's simple yet truly satisfying, and the combination of chickpeas and spinach is both nutritious and delicious. Perfect with a squeeze of lemon to brighten each bite.
"
Prep time:15 mins
Cook time:30 mins
Total time:45 mins
Protein
12g
Carbs
45g
Fat
10g
Calories
320 kcal
Servings:
4
VeganGluten Free
Ingredients
canned chickpeas2 15-ounce cans
(drained and rinsed)
fresh spinach6 cups
(roughly chopped)
yellow onion1 medium
(finely chopped)
tomato2 medium
(chopped)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(optional, finely chopped)
coconut oil2 tbsp
saltto taste
lemon juice1 tbsp
(freshly squeezed)
fresh cilantrofor garnish
(chopped)
Directions
Prepare the Aromatic Base
- In a large pot, heat coconut oil over medium heat. Add cumin seeds and let them sizzle until fragrant, about 30 seconds.
- Add chopped onions and sauté for 5-7 minutes until they turn golden brown.
- Stir in garlic, ginger, and green chili. Cook for another minute until aromatic.
Create the Curry
- Add chopped tomatoes and cook until they soften and the oil begins to release from the mixture, about 5 minutes.
- Mix in ground cumin, coriander, turmeric, red chili powder, and salt. Stir to combine and let the spices bloom for 1-2 minutes.
- Add the drained chickpeas and toss them well in the spice mixture.
Chef's tip: If the mixture looks too dry, add a splash of water to help the spices coat the chickpeas evenly.
Finish with Spinach and Garnish
- Add the chopped spinach in batches, stirring to wilt each handful before adding more.
- Once all the spinach is incorporated and wilted, cover and let the curry simmer gently for 5 minutes.
- Stir in garam masala and lemon juice. Adjust salt to taste.
- Garnish with fresh cilantro and serve warm with rice or naan.
Chef's tip: For a creamier texture, you can blend a portion of the curry before adding the spinach.
How did you like this recipe?
Click to rate
