5 from 12 votes
Chana Palak (Vegan Spinach Chickpea Curry)
Chana Palak is a vegan Indian-style curry blending sautéed onions, garlic, and spices with diced tomatoes, fresh or frozen spinach, and chickpeas. The dish is seasoned with cumin, coriander, turmeric, and Madras curry powder, creating a mildly spiced, richly colored sauce. Lemon juice brightens the curry, while fresh cilantro adds herbal notes. Optional garnishes like coconut milk and green chilies deepen creaminess and spice, making it a nourishing and flavorful plant-based meal.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
3
cups
Calories:
74 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 cups
Amount Per Serving
Calories 74
% 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.