Description
Chickpea Spinach Curry (Chana Palak Masala)
This vibrant and flavorful curry, inspired by the classic Indian dish Chana Palak Masala, combines tender chickpeas, fresh or frozen spinach, and a spiced tomato-onion gravy. It’s a healthy, protein-packed meal that’s quick to prepare—ready in under 30 minutes! Perfect for cozy family dinners or as a showstopper when hosting guests, this curry pairs beautifully with basmati rice, naan, or a crisp kachumber salad. A touch of coconut milk adds richness, making this vegan-friendly dish a wholesome delight.
3 tbsp sunflower or canola oil
1 large onion, finely chopped
4 garlic cloves, crushed
1-inch ginger, grated
1 tbsp ground coriander
½ tbsp ground turmeric
½ tbsp ground cumin
¼–½ tsp cayenne pepper
1.5 cups crushed tomatoes (400g)
2.5 cups cooked chickpeas (400g)
½ cup vegetable stock (120ml)
1 cup frozen or 100g fresh spinach
½–1 tsp salt
1 tsp sugar
1 tsp garam masala
1 tbsp lemon juice
¼–½ cup coconut milk (optional)
1 tbsp cilantro, chopped
Directions:
1. Sauté onion in oil until golden. Add garlic and ginger; cook for 1–2 minutes.
2. Stir in coriander, turmeric, cumin, and cayenne; toast for 2 minutes.
3. Add tomatoes, chickpeas, and stock; simmer for 10 minutes.
4. Mix in spinach, salt, and sugar; cook 5 minutes.
5. Off heat, stir in garam masala, lemon juice, coconut milk, and cilantro.
Prep Time: 5 minutes
Kcal: 417 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect curry. First, ensure all ingredients are prepped. Heat the oil in a large pan over medium heat. Add the finely chopped onion and sauté for 7-8 minutes until deeply golden and caramelized. Add the crushed garlic and grated ginger, cooking for another minute until fragrant. Next, add the ground coriander, turmeric, cumin, and cayenne pepper. Stir constantly for 2 minutes to toast the spices, which unlocks their full flavor. Pour in the crushed tomatoes, chickpeas, and vegetable stock. Bring to a simmer, then reduce heat and let it cook uncovered for 10 minutes, allowing the gravy to thicken slightly. Stir in the spinach, salt, and sugar, cooking for a further 5 minutes until the spinach is fully wilted and incorporated. Finally, remove the pan from the heat. Stir in the garam masala, lemon juice, optional coconut milk for creaminess, and fresh cilantro.
Serving Suggestions
This versatile curry is best served hot. For a classic meal, pair it with steamed basmati rice or fluffy jeera rice. It also pairs wonderfully with warm, buttery naan, roti, or paratha for scooping. For a lighter option, serve alongside a crisp kachumber salad (diced cucumber, tomato, and onion with lemon) or a cooling raita. A side of tangy mango chutney or lime pickle will add an extra flavor boost.
How-to Summary
In summary, create this curry in five key stages: 1) Sauté onions until golden, then add garlic and ginger. 2) Toast the ground spices. 3) Add tomatoes, chickpeas, and stock to simmer. 4) Wilt in the spinach. 5) Finish off the heat with garam masala, lemon, and coconut milk.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes. Blend about 4-5 ripe, large tomatoes to replace the crushed tomatoes. You may need to simmer a few minutes longer to reduce excess liquid.
How can I make this curry spicier? Increase the cayenne pepper to ¾ tsp or add 1-2 finely chopped green chilies when sautéing the onions.
Is there a substitute for coconut milk? For creaminess without coconut, use 2-3 tablespoons of cashew cream or plain, unsweetened vegan yogurt stirred in at the end.
Can I use dried chickpeas? Absolutely. Soak 1 cup of dried chickpeas overnight, then boil until tender (about 1 hour) before using. This yields roughly 2.5 cups cooked.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the curry has thickened too much.
Common Mistakes to Avoid
- Not cooking the onions enough: Rushing this step results in less sweetness and depth. Cook until properly golden.
- Burning the spices: Toast them only for 1-2 minutes over medium heat. Burnt spices taste bitter.
- Adding garam masala while cooking: This spice blend is delicate. Always add it at the end, off the heat, to preserve its aromatic flavor.
- Overcrowding the pan: Use a pan large enough to comfortably hold all ingredients, allowing for proper simmering and reduction.
Conclusion
This Chickpea Spinach Curry is a testament to how simple ingredients can create a deeply satisfying and nutritious meal. Its balance of protein, spices, and greens makes it a reliable staple for any cook. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve a restaurant-quality dish at home. We hope this hearty Chana Palak Masala becomes a cherished recipe in your kitchen repertoire.