Chana Palak (Vegan Spinach Chickpea Curry)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3 cups
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Calories
74 kcal
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Course
Main Course
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Cuisine
Indian
Chana Palak (Vegan Spinach Chickpea Curry)
Description
This Chana Palak recipe begins by heating oil and softening diced onions before adding garlic, cumin seeds, and grated ginger for a fragrant base. Ground coriander, turmeric, and Madras curry powder are stirred in to develop warm spice aromas. Diced tomatoes are cooked until they break down, forming a tomato-spice sauce.
Fresh or frozen chopped spinach is added next with salt and lemon juice, cooking until the spinach wilts and blends into the sauce. Canned chickpeas and minced cilantro finish the dish, simmered briefly to heat and meld flavors.
The curry offers soft textures from chickpeas and wilted greens balanced by spiced tomato richness. Optional garnishes such as coconut milk impart creaminess, while green chilies can add heat. This curry pairs well with rice or flatbreads for a hearty vegan meal.
Cooking tomatoes fully in a non-reactive pan prevents metallic notes and strengthens flavor. Properly draining frozen spinach avoids watery curry sauces, and adding garnishes just before serving preserves their freshness and creaminess.
Ingredients
- 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 tomato diced
- 2 cups spinach fresh or frozen, chopped, packed
- ¾ teaspoon salt
- 2 teaspoons lemon juice
- 15 oz. chickpeas drained, canned
- ½ cup cilantro minced
- ¼ cup water
Optional Garnishes:
- coconut milk full-fat
- green chilies sliced
- cilantro leaves
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.
Notes
- Avoid cast iron pans for tomatoes to prevent metallic flavors; use non-reactive pans instead.
- Cook tomatoes until they fully break down for a rich, thick sauce.
- For frozen spinach, thaw and press out excess water before adding to the curry to maintain texture.
- Add coconut milk, chilies, and cilantro as garnishes just before serving for best flavor and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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