Chickpea Spinach Curry (Chana Palak Masala)
Tired of paying a fortune for takeaways, or just fancy something healthier? This Chickpea Spinach Curry (Chana Palak Masala) is not only budget-friendly but also packed with flavor and nutrients. Perfect for lunch or dinner, this dish combines tender chickpeas with fresh spinach in a rich, spiced gravy. With its exciting blend of spices and optional coconut milk, it offers a comforting yet healthy meal that delights the senses.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes just 25 minutes from start to finish, making it perfect for busy weeknights.
- Nutritious: Packed with protein from chickpeas and vitamins from spinach, it’s a wholesome choice for any meal.
- Flavorful: The combination of spices creates a warm and inviting aroma that fills your kitchen, making it irresistible.
- Versatile: Serve it with rice, naan, or on its own; this curry fits perfectly into any mealtime scenario.
- Customizable: Adjust the heat level by tweaking the cayenne pepper or skip the coconut milk for a lighter version.
Tools and Preparation
To make your cooking experience smooth and enjoyable, gather these essential tools before you begin.
Essential Tools and Equipment
- Large pan
- Knife
- Chopping board
- Measuring spoons
- Can opener
Importance of Each Tool
- Large pan: A spacious pan allows even cooking of the ingredients without overcrowding.
- Knife: A sharp knife ensures quick chopping of onions and garlic without much effort.
- Chopping board: Provides a safe surface to prepare your ingredients efficiently.
Ingredients
Base Ingredients
- 3 tablespoon sunflower or canola oil
- 1 large onion finely chopped
- 4 cloves garlic, crushed
- 1 inch ginger, finely grated
Spices
- 1 tablespoon ground coriander
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon ground cumin
- 1/4 – 1/2 teaspoon cayenne pepper or chili flakes
Main Components
- 1.5 cups crushed tomatoes (400g)
- 2.5 cups cooked chickpeas (400g)
- 1/2 cup vegetable stock (120 ml)
- 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach
Final Touches
- 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 (50-100 ml)
- 1 tablespoon chopped fresh cilantro leaves (coriander leaves)
How to Make Chickpea Spinach Curry (Chana Palak Masala)
Step 1: Heat the Oil
Heat the oil in a large pan over medium-high heat. Sauté the finely chopped onion until golden brown.
Step 2: Add Garlic and Ginger
Add the crushed garlic and grated ginger. Cook for 1–2 minutes while stirring frequently until the garlic fragrance is pleasant.
Step 3: Toast Spices
Mix in the ground coriander, turmeric, cumin, and cayenne pepper. Toast for two minutes while stirring often to release their flavors.
Step 4: Combine Tomatoes and Chickpeas
Add the crushed tomatoes, cooked chickpeas, and vegetable stock. Increase heat to high until boiling; then lower to medium-low to simmer for about 10 minutes. Stir occasionally.
Step 5: Incorporate Spinach and Seasonings
Stir in salt, sugar, and spinach. If using frozen spinach, increase heat until bubbling again. Simmer for an additional five minutes.
Step 6: Finish with Garam Masala and Coconut Milk
Finally, add garam masala, lemon juice, and coconut milk if desired. Stir well and sprinkle with chopped cilantro leaves before serving hot.
Enjoy your delicious Chickpea Spinach Curry as a nutritious meal option that’s both satisfying and flavorful!
How to Serve Chickpea Spinach Curry (Chana Palak Masala)
Serving your chickpea spinach curry can enhance the dining experience. Pair it with various sides to create a flavorful meal that everyone will enjoy.
With Rice
- Basmati Rice: Fluffy and aromatic, basmati rice perfectly complements the rich flavors of the curry.
- Coconut Rice: Sweet and fragrant, coconut rice adds a tropical twist that pairs nicely with the curry’s spices.
With Bread
- Naan: Soft and pillowy naan is perfect for scooping up the creamy chickpeas and spinach.
- Roti: This whole wheat flatbread offers a healthy option to accompany your dish, making every bite satisfying.
As a Wrap
- Wrap in Tortillas: For a quick meal, fill tortillas with chickpea spinach curry for a delicious wrap that’s easy to eat on-the-go.
- Lettuce Wraps: For a low-carb option, use large lettuce leaves as wraps filled with curry.
With Salads
- Cucumber Salad: A refreshing cucumber salad balances the heat from the curry while adding crunch.
- Tomato Onion Salad: Fresh tomatoes and onions provide a zesty contrast to the creamy texture of the dish.
How to Perfect Chickpea Spinach Curry (Chana Palak Masala)
To ensure your chickpea spinach curry is perfect every time, follow these helpful tips.
- Use fresh ingredients: Fresh garlic, ginger, and spices elevate the flavor profile of your curry significantly.
- Adjust spice levels: Feel free to modify the amount of cayenne or chili flakes based on your heat preference.
- Let it simmer: Allowing the curry to simmer longer helps meld flavors together beautifully for a richer taste.
- Add protein variety: Consider adding paneer or tofu for an additional source of protein along with chickpeas.
- Experiment with greens: You can also use other greens like kale or Swiss chard if spinach is not available.
- Garnish creatively: A sprinkle of toasted nuts or seeds on top adds texture and visual appeal.
Best Side Dishes for Chickpea Spinach Curry (Chana Palak Masala)
Pairing your chickpea spinach curry with side dishes can enhance its flavors and make for a well-rounded meal. Here are some great options to consider:
- Cilantro Rice: Flavored with fresh cilantro, this rice dish complements the spices in the curry.
- Yogurt Raita: A cooling yogurt dip mixed with diced cucumbers and mint helps balance out the heat from the curry.
- Aloo Gobi: This spiced potato and cauliflower dish adds hearty elements alongside your chickpea spinch curry.
- Chickpea Salad: A refreshing salad made with additional chickpeas, tomatoes, and red onion brings extra protein to your plate.
- Samosas: These crispy pastries filled with spiced potatoes make a delightful appetizer before diving into the main course.
- Pickles: Indian pickles add a tangy punch that enhances the overall flavor experience when served alongside your dish.
Common Mistakes to Avoid
When making Chickpea Spinach Curry (Chana Palak Masala), it’s easy to make some common mistakes. Here are a few to watch out for:
- Skipping the spices: Not toasting your spices can lead to a bland dish. Always toast them in oil to release their flavors.
- Using old chickpeas: Old or improperly cooked chickpeas result in a grainy texture. Use fresh, well-cooked chickpeas for the best results.
- Overcooking the spinach: Cooking spinach too long makes it lose its vibrant color and nutrients. Add it towards the end of cooking for optimal freshness.
- Ignoring seasoning: Under-seasoning is a common mistake. Taste your curry and adjust salt and spices as needed for balance.
- Neglecting the coconut milk: If you want creaminess, don’t skip the coconut milk. It adds richness and depth; add it at the right time for the best flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Chickpea Spinach Curry (Chana Palak Masala) in an airtight container.
- It can last up to 4 days in the refrigerator.
Freezing Chickpea Spinach Curry (Chana Palak Masala)
- Allow it to cool completely before transferring to freezer-safe containers.
- This dish can be frozen for up to 3 months.
Reheating Chickpea Spinach Curry (Chana Palak Masala)
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until hot throughout.
- Microwave: Place in a microwave-safe bowl and cover. Heat on high until warm, stirring halfway through.
- Stovetop: Heat on medium heat in a pan, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Chickpea Spinach Curry (Chana Palak Masala):
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just make sure to add it towards the end of cooking so it retains its texture.
Is Chickpea Spinach Curry (Chana Palak Masala) vegan?
Absolutely! This recipe is entirely plant-based, making it perfect for vegans or those looking for healthier options.
How spicy is this chickpea curry?
The spice level depends on your preference. You can adjust cayenne pepper or chili flakes according to your taste.
What can I serve with Chickpea Spinach Curry?
This curry pairs well with rice, naan, or quinoa. It also complements a simple side salad nicely!
Final Thoughts
Chickpea Spinach Curry (Chana Palak Masala) is not only delicious but also versatile. You can customize it by adding other vegetables or adjusting spice levels according to your taste. Enjoy this comforting dish that’s perfect for lunch or dinner!
Chickpea Spinach Curry (Chana Palak Masala)
- Total Time: 35 minutes
- Yield: Serves 4
Description
Chickpea Spinach Curry, or Chana Palak Masala, is a delightful and nutritious dish that brings the warmth and richness of Indian cuisine to your table. This quick and easy recipe features tender chickpeas simmered in a spiced tomato gravy with fresh spinach, making it a perfect choice for lunch or dinner. Not only is it budget-friendly, but it’s also packed with protein and vitamins, ensuring a healthy meal that’s bursting with flavor. With just 25 minutes of cooking time, this vibrant curry can be served on its own or paired with rice, naan, or even wrapped in tortillas for a satisfying meal any day of the week.
Ingredients
- 3 tablespoon sunflower or canola oil
- 1 large onion finely chopped
- 4 cloves garlic, crushed
- 1 inch ginger, finely grated
- 1 tablespoon ground coriander
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon ground cumin
- 1/4 – 1/2 teaspoon cayenne pepper or chili flakes
- 1.5 cups crushed tomatoes (400g)
- 2.5 cups cooked chickpeas (400g)
- 1/2 cup vegetable stock (120 ml)
- 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach
- 1/2 – 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1/4–1/2 cup full-fat coconut milk (50–100 ml)
- 1 tablespoon chopped fresh cilantro leaves (coriander leaves)
Instructions
- Heat oil in a large pan over medium-high heat. Sauté chopped onion until golden brown.
- Add crushed garlic and grated ginger; cook for 1–2 minutes until fragrant.
- Stir in ground spices and toast for 2 minutes to release their flavors.
- Mix in crushed tomatoes, chickpeas, and vegetable stock; bring to a boil then simmer for 10 minutes.
- Add salt, sugar, and spinach; simmer for another 5 minutes until heated through.
- Finish with garam masala, lemon juice, and coconut milk if desired. Garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
