Chickpea and Spinach Curry (Chana Palak Masala)

Chickpea and Spinach Curry is also known as Chana Palak Masala. This recipe derived from Northern India and very popular in North American Indian Restaurants. This is a budget friendly dish that is tasty and fast to whip together in one pan on the stovetop.

Chickpea and Spinach Curry (Chana Palak Masala)

Chickpea and spinach curry is a very mild, creamy bowl of savory goodness that is loaded with fiber, protein and iron. Healthy with good fats from the coconut milk. In the Hindu culture chana means chickpeas and palak means spinach. Region to region the recipe changes immensely but all are scrumptious. This is a comfort food that is so good on a chilly day served over some basmati rice, warm naans or roti.

Is Chickpea and Spinach Curry as good as the local Indian takeout?

Better in my option, as this recipe is loaded with flavor, fresh from your stove and will serve 4 to 5 people. Ready in 30 minutes or less and is simple to make. Budget friendly as all the ingredients is inexpensive at the local grocery store. Want to cut down the cost a bit more you can used dried chickpeas, rehydrate overnight and cook per directions on the package. We used canned chickpeas for this recipe.

Ingredients needed for Chickpea and Spinach Curry

INGREDIENTS

  • coconut oil or and good quality oil will work
  • 1 large white or yellow onion
  • Fresh garlic
  • Fresh ginger
  • Red chili paste
  • ground cumin
  • ground coriander
  • mild chili powder
  • ground turmeric
  • 1 can 14 oz diced tomatoes, can use fresh diced tomatoes or home canned
  • 3 cans chickpeas
  • 1 can 14 oz full-fat coconut milk
  • Fresh baby spinach
  • fresh lime
  • Handful of fresh cilantro
  • Salt and freshly ground black pepper to taste

Prep the ingredients

  1. Peel and finely chop the onion, garlic cloves and ginger.
  2. Measure all the dry spices and red chili paste into a small bowl.
  3. Open the cans of chickpeas, tomatoes and coconut milk.
  4. Slice the Lime in half, you will use one half for cooking, Cut the other half in 1/4 wedges. I cut the half in half then repeat so I have 4 wedges.
  5. Place your baby spinach in a colander and spray to wash off any sand that can be left on the spinach. Shake colander well so the spinach is well drained.
  6. Finely chop the cilantro
  7. Heat 2 tablespoons of the coconut oil in a large pan over medium high heat.

Cooking the Chickpea and Spinach Curry

  1. Add finely chopped onion to the hot coconut oil and cook for 5 to 6 minutes, stir as needed as the onions don’t burn. Cook until the onions are translucent.
  2. Now add the finely minced garlic and ginger root and cook for another minute.
  3. Add the dry spices and red chili paste and stir.

4. Now it is time to add the tomatoes, chickpeas and full fat coconut milk to the pan, stir all the ingredients together and bring to a low boil. Turn the heat down to low, add the spinach and cook for 15 minutes covered.

5. Squeeze the lime juice over the curry and add the cilantro, stir to incorporate the lime juice and the cilantro. I like to reserve enough cilantro to garish my bowl of warm, creamy chickpea curry with a sprinkle of cilantro and a lime wedge to squeeze over the top of my bowl of goodness. Serve as is or if you want a hardier dish many serve over rice or with naan bread. We enjoy this chickpea curry in a bowl and skip the rice and naan to cut some calories out of this dish.

How to store leftovers?

Leftover chickpea and spinach curry will store weel for 5 days in a sealed storage container. Reheat stovetop or in the microwave.

Leftovers can also be stored in the freezer for up to 3 months.

Need more fast dinner options?

Blackened Pan Seared Pork Loin

Blackened Mahi Mahi

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Chickpea and Spinach Curry (Chana Palak Masala)


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  • Author: Tammy
  • Total Time: 30
  • Yield: 8 cups 1x
  • Diet: Vegan

Description

Chickpea and Spinach Curry (Chana Palak Masala) is a beautiful mild, creamy curry that came to us from Northern India. 


Ingredients

Scale

2 tablespoons Coconut oil

1 large onion, white or yellow, finely diced

6 cloves of garlic, finely diced

1 tablespoon ginger root, finely diced

1 tablespoon ground cumin

1 tablespoon ground colander

1 teaspoon mild chili power

1 teaspoon ground turmeric

1 to 3 tablespoons red chili paste, if you are sensitive to heat or spice levels start low and add to taste.

1 14 oz diced tomatoes, can use fresh or home canned

3 cans chickpeas

1 14 oz full fat coconut milk

4 cups fresh baby spinach

juice from 1/2 lime, the other half cut to wedges to serve as a garnish

handful of cilantro

salt and pepper to taste


Instructions

1.Add finely chopped onion to the hot coconut oil and cook for 5 to 6 minutes, stir as needed as the onions don’t burn. Cook until the onions are translucent.

2.Now add the finely minced garlic and ginger root and cook for another minute.

3.Add the dry spices and red chili paste and stir.

4.Now it is time to add the tomatoes, chickpeas and full fat coconut milk to the pan, stir all the ingredients together and bring to a low boil. Turn the heat down to low, add the spinach and cook for 15 minutes covered. 

5.Squeeze the lime juice over the curry and add the cilantro, stir to incorporate the lime juice and the cilantro. I like to reserve enough cilantro to garish my bowl of warm, creamy chickpea curry with a sprinkle of cilantro and a lime wedge to squeeze over the top of my bowl of goodness. Serve as is or if you want a hardier dish many serve over rice or with naan bread. We enjoy this chickpea curry in a bowl and skip the rice and naan to cut some calories out of this dish.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

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