Description
Chickpea Spinach Curry, also known as Chana Palak Masala, is a delicious and nutritious dish packed with flavor and health benefits. In just 25 minutes, you can create a comforting meal that satisfies your cravings for takeout while providing wholesome ingredients like chickpeas and spinach. With a rich tomato and onion gravy enhanced by the creaminess of coconut milk, this curry is perfect for lunch, dinner, or meal prep. Whether paired with rice, naan, or enjoyed on its own, this versatile recipe is sure to become a staple in your kitchen.
Ingredients
Scale
- 3 tablespoons sunflower or canola oil
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 1 inch ginger, finely grated
- 1 tablespoon ground coriander
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon ground cumin
- 1/4 – 1/2 teaspoon cayenne pepper or chili flakes
- 1.5 cups crushed tomatoes (400g)
- 2.5 cups cooked chickpeas (400g)
- 1/2 cup vegetable stock (120 ml)
- 1 cup frozen chopped spinach or fresh/frozen chopped spinach (100g)
- Optional: 1/4 – 1/2 cup full-fat coconut milk (50-100 ml)
Instructions
- Heat oil in a large pan over medium-high heat. Sauté the chopped onion until golden brown.
- Add crushed garlic and grated ginger; cook for about 2 minutes until fragrant.
- Stir in ground coriander, turmeric, cumin, and cayenne pepper; toast for 2 minutes.
- Add crushed tomatoes, chickpeas, and vegetable stock; bring to a boil then reduce to simmer for about 10 minutes.
- Mix in salt, sugar, and spinach; if using frozen spinach, bring to a boil again and simmer for an additional five minutes.
- Stir in garam masala, lemon juice, and optional coconut milk before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg