This creamy, healthy chickpea spinach curry (chana palak masala) recipe is incredibly healthy, delicious, filling, vegan and cheap to make. The best thing about it is it uses ingredients that most people are likely to have in their kitchens. Also, it can be made in just under 30 mins. A weeknight winning recipe, especially if you’re limited on time.
Serve with rice, chapattis or any other carb you like.
You can double up this recipe to feed more people and it’s perfect for batch cooking for those days where you really haven’t got time or can’t be bothered to make something from scratch.
Soft flavourful chickpeas in a creamy coconut, tomatoey-onion, spice infused gravy complemented by the softly wilted juicy spinach – this curry is *chef’s kiss*!
Ingredients You Will Need
- Olive oil
- 1 medium onion – finely chopped
- 1/2 can tomatoes or 2 medium fresh tomatoes
- 5 cloves of garlic – crushed
- 1.5 inch ginger – finely grated
- 1.5 tbsp garam masala
- 3/4 tbsp ground cumin
- 1/2 tbsp cayenne pepper or chilli flakes
- 1/2 tsp ground black pepper
- 2 cans of chickpeas
- 100 grams fresh spinach – chopped, or frozen chopped spinach
- 1/2 can of full-fat coconut milk
- 2 tbsp lemon juice
Creamy, Healthy Chickpea Spinach Curry (Chana Palak Masala)
Materials
- 1 tbsp olive oil
- 1 medium onion – finely chopped
- 1/2 can tomatoes or 2 medium fresh tomatoes
- 5 cloves garlic – crushed
- 1.5 inch ginger – finely grated
- 2 cans cooked chickpeas
- 100 grams fresh spinach – chopped, or frozen chopped spinach
- 1/2 can full-fat coconut milk
- 2 tbsp lemon juice
Spices & salt
- 1.5 tbsp garam masala
- 3/4 tbsp ground cumin
- 1/2 tbsp cayenne pepper or chilli flakes
- 1/2 tsp ground black pepper
- 1/2 tsp Salt
Instructions
- Heat the oil in a large pan over a medium to high setting. Add the finely chopped onion and fry until golden.
- To this, add the crushed garlic and grated ginger. Cook this for 2 mins. Add all the spices and salt and toast these for 1 minute. Then add in a dash of water.
- Add in the tomatoes, chickpeas and coconut milk. Cook for a further 10 mins and stir regularly.
- Add in the spinach and lemon juice and cook for a further 10-15 mins, until the spinach has wilted and some of the liquid has evaporated. Serve and enjoy!
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