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Chana Palak (Vegan Spinach Chickpea Curry)
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.
Prep Time
5 mins
Cook Time
5 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 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
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
- 🍅 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
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
% 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.