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Recipe: Chana Palak Masala

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Adapted from The Firery Vegetarian

 3 tbsp vegetable oil
 1 onion, finely chopped
 4 garlic, cloves, minced
 1 inch ginger, grated
 1 tbsp ground coriander
 ½ tbsp tumeric
 ½ tbsp cumin
 ½ tsp cayenne pepper
 400 g crushed tomatoes
 400 g cooked chickpeas
 200 ml vegetable stock
 1 tsp salt
 100 g chopped spinach (fresh or frozen)
 100 ml coconut milk (or cream)
 lemon juice

Heat the oil in a large pan over a medium-high setting. Saute the onion until golden then Add the crushed garlic and grated ginger and spices (ground coriander, turmeric, cumin and cayenne) and cook for 1-2 minutes, stirring frequently.


Add the tomatoes, chickpeas and stock. Increase the heat to high until it boils then lower to a simmer for 10 minutes, stirring ocassionally.


Add salt and spinach and simmer for an additional five minutes before garnishing with lemon juice and coconut milk and serving hot.

Nutrition Facts

Servings 4