Description
Chickpea Spinach Curry, also known as Chana Palak Masala, is a wholesome and comforting dish that brings together the robust flavors of chickpeas and spinach in a rich tomato-onion gravy. Enhanced with creamy coconut milk and aromatic spices, this quick-to-make curry is perfect for busy weeknights or cozy weekend dinners. In just 25 minutes, you can whip up a nutritious meal that’s both satisfying and budget-friendly. Serve it over fluffy basmati rice or with warm naan for a delightful culinary experience.
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 turmeric
- 1/2 tablespoon cumin
- 1/4 – 1/2 teaspoon cayenne pepper
- 1.5 cups crushed tomatoes (400g)
- 2.5 cups cooked chickpeas (400g)
- 1 cup frozen spinach or fresh spinach (100g)
- Optional: 1/4 – 1/2 cup full-fat coconut milk
Instructions
- Heat oil in a large pan over medium-high heat.
- Sauté the onion until golden brown.
- Add garlic and ginger; cook until fragrant.
- Stir in the spices and toast for about two minutes.
- Add crushed tomatoes, chickpeas, and vegetable stock; bring to a boil then simmer for 10 minutes.
- Mix in salt, sugar, and spinach; simmer for another five minutes.
- Stir in garam masala, lemon juice, and coconut milk if using.
- Garnish with fresh cilantro and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg