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Chickpea Spinach Curry (Chana Palak Masala) Recipe

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4.3 from 10 reviews

A flavorful and nutritious Chickpea Spinach Curry (Chana Palak Masala) made with aromatic spices, tender chickpeas, and spinach, simmered to perfection in a tomato-based sauce. This easy, hearty vegetarian Indian dish is perfect for a quick weeknight dinner and can be adjusted for creaminess with coconut milk.

Ingredients

Spices and Aromatics

  • 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 teaspoon garam masala
  • 1/2 – 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cloves garlic, crushed
  • 1 inch ginger, finely grated

Main Ingredients

  • 3 tablespoon sunflower or canola oil
  • 1 large onion, finely chopped
  • 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 100g fresh/frozen chopped spinach
  • 1 tablespoon lemon juice
  • OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml)
  • 1 tablespoon chopped fresh cilantro leaves (coriander leaves)

Instructions

  1. Heat the oil and sauté onions: Heat the sunflower or canola oil in a large pan over medium-high heat. Add the finely chopped onion and sauté until golden brown, developing a rich base for the curry.
  2. Add garlic and ginger: Stir in the crushed garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until the raw smell of garlic disappears, releasing aromatic flavors.
  3. Toast the spices: Mix in ground coriander, turmeric, cumin, and cayenne pepper or chili flakes. Toast the spices for about two minutes while stirring often to enhance their flavors.
  4. Add tomatoes, chickpeas, and stock: Pour in the crushed tomatoes, cooked chickpeas, and vegetable stock. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally.
  5. Add salt, sugar, and spinach: Stir in 1/2 teaspoon salt, sugar, and the chopped spinach. If using frozen spinach, increase the heat until the curry comes back to a bubbling simmer. Cook for an additional 5 minutes to soften the spinach and meld flavors.
  6. Finish with garam masala and lemon: Add garam masala, lemon juice, and optional coconut milk to the curry. Stir well to combine. Sprinkle chopped fresh cilantro leaves over the top and serve hot for a rich and comforting meal.

Notes

  • Adjust cayenne pepper to your preferred spice level.
  • Use fresh or frozen spinach according to availability; increase simmering if using frozen.
  • Adding coconut milk is optional but adds a creamy texture and subtle sweetness.
  • Serve with basmati rice or warm naan bread for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/chickpea-spinach-curry-chana-palak-masala-recipe/