Name: Chickpea Spinach Curry (Chana Palak Masala)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 3 tablespoons sunflower or canola oil; 1 large onion, finely chopped; 4 cloves garlic, crushed; 1 inch ginger, finely grated; 1.5 cups crushed tomatoes; 2.5 cups cooked chickpeas; 1 cup frozen chopped spinach; 1 tablespoon ground coriander; 1/2 tablespoon ground turmeric; 1/2 tablespoon ground cumin; 1/4 – 1/2 teaspoon cayenne pepper or chili flakes; 1/2 – 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon garam masala; 1 tablespoon lemon juice; OPTIONAL: 1/4-1/2 cup full-fat coconut milk; 1 tablespoon chopped fresh cilantro leaves

Description

Chickpea Spinach Curry, also known as Chana Palak Masala, is a delightful and nutritious dish that brings the vibrant flavors of Indian cuisine to your table in just 25 minutes. This quick and easy recipe features protein-packed chickpeas and wholesome spinach simmered in a rich tomato sauce infused with aromatic spices and creamy coconut milk. Whether you’re looking for a healthy weeknight dinner or a comforting meal prep option, this curry is versatile enough to serve over basmati rice, with warm naan, or even quinoa for a gluten-free twist. Enjoy the heartwarming goodness of this vegetarian delight that’s sure to satisfy.

Ingredients

Scale

3 tablespoons sunflower or canola oil
1 large onion, finely chopped
4 cloves garlic, crushed
1 inch ginger, finely grated
1.5 cups crushed tomatoes
2.5 cups cooked chickpeas
1 cup frozen chopped spinach
1 tablespoon ground coriander
1/2 tablespoon ground turmeric
1/2 tablespoon ground cumin
1/4 – 1/2 teaspoon cayenne pepper or chili flakes
1/2 – 1 teaspoon salt
1 teaspoon sugar
1 teaspoon garam masala
1 tablespoon lemon juice
OPTIONAL: 1/4-1/2 cup full-fat coconut milk
1 tablespoon chopped fresh cilantro leaves

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Instructions

Heat oil in a large pan over medium-high heat. Sauté the onion until golden brown.
Add garlic and ginger; cook until fragrant (1–2 minutes).
Stir in ground coriander, turmeric, cumin, and cayenne; toast for about two minutes.
Mix in crushed tomatoes, chickpeas, and vegetable stock; bring to a boil then simmer for 10 minutes.
Stir in spinach (and optional coconut milk if using), salt, sugar; simmer for an additional five minutes.
Finish with garam masala and lemon juice before serving hot.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Simmering
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 8g
Sodium: 450mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg