Chana Palak (Vegan Spinach Chickpea Curry)

Name: Chana Palak (Vegan Spinach Chickpea Curry)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 cups
Ingredients: 4 teaspoons canola oil; 1 cup onion; 4 cloves garlic; ½ teaspoon cumin seeds; 1 teaspoon ginger; ½ teaspoon ground coriander; ¼ teaspoon Turmeric; 1 teaspoon Madras curry powder; 1 ½ cups tomatoes; 2 cups chopped spinach (packed); ¾ teaspoon salt; 2 teaspoons lemon juice; 15 oz. canned chickpeas; ½ cup cilantro; ¼ cup water; full-fat coconut milk; Sliced green chilies; cilantro leaves

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3 cups
Calories
74 kcal
Course
Main Course
Cuisine
Indian

Chana Palak (Vegan Spinach Chickpea Curry)

Joelle Ward

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Chana Palak is a protein-packed chickpea and spinach curry simmered in a fragrant, lightly spiced tomato gravy. It is easy to make and full of absolutely crave-able flavor. This dish is perfect for a quick, nutritious meal that even picky eaters love.

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Ingredients

Servings

4 teaspoons canola oil sunflower oil, or vegetable oil
1 cup onion diced
4 cloves garlic minced
½ teaspoon cumin seeds
1 teaspoon ginger grated
½ teaspoon ground coriander
¼ teaspoon Turmeric
1 teaspoon Madras curry powder
1 ½ cups tomatoes diced
2 cups chopped spinach (packed) fresh or frozen
¾ teaspoon salt
2 teaspoons lemon juice
15 oz. canned chickpeas drained
½ cup cilantro minced
¼ cup water

Optional Garnishes:

full-fat coconut milk
Sliced green chilies
cilantro leaves

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Instructions

Heat the oil in a large skillet or saucepan over medium-high heat. After 2 minutes, when the oil is hot, add the diced onion and sauté for about 4 minutes until it becomes translucent and slightly golden.
Add the minced garlic, cumin seeds, and grated ginger to the skillet. Stir continuously and cook for about one minute, until the garlic is fragrant.
Mix in the ground coriander, turmeric, and Madras curry powder. Cook for another minute to let the spices release their flavors. Then add the diced tomatoes and cook for 4-5 minutes, allowing the tomatoes to begin to break down.
Add the chopped spinach, salt and lemon juice. Continue to cook over medium heat until the spinach is wilted and heated through, about five minutes.
Sir in the drained chickpeas, minced cilantro, and water, and cook for just another few minutes until the cilantro is wilted and the chickpeas are hot.
Serve hot, garnished with a drizzle of full-fat coconut milk, sliced green chilies, and cilantro leaves if desired.

Equipments used:

Notes

🍅 Tomato Tactics
🍅
Avoid using a cast iron pan when cooking tomatoes. The acidity from the tomatoes can extract a metallic flavor from the pan. Instead, use a non-reactive pan and cook the tomatoes until they fully break down and release their oils, ensuring a rich and robust base rather than a watery curry.
🌿 Spinach Savvy
🌿
For frozen spinach, always thaw and press out any excess water before adding it to your dish. This step is crucial to avoid diluting your curry and helps maintain a thick, velvety texture.
🌟 Garnish Game
🌟
Don't skip on the garnishes; they're essential! Drizzle coconut milk just before serving to preserve its creamy consistency and sweetness. Amp up the freshness with generous amounts of herbs and chilies. These add flavor and aid digestion by introducing raw enzymes into the richly cooked curry.

Nutrition Information

Show Details

Calories 74kcal (4%) Carbohydrates 8g (3%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Sodium 454mg (19%) Potassium 314mg (9%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2011IU (40%) Vitamin C 17mg (19%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 74 kcal

% Daily Value*

Calories	74kcal	4%
Carbohydrates	8g	3%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Sodium	454mg	19%
Potassium	314mg	7%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2011IU	40%
Vitamin C	17mg	19%
Calcium	41mg	4%
Iron	1mg	6%