Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Chana Palak Masala
Perfect for a weeknight meal, made easily with things you probably have laying around the house and all you have to do is chop an onion this curry is filling and rich and is vegan if you swap the traditional cream for coconut milk instead. Really delicious with naan.
Chana Palak Masala
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins
Ingredients
3tbspvegetable oil
1onion, finely chopped
4garlic, cloves, minced
1.50tspground ginger
1tbspground coriander
½tbspground tumeric
½tbspground cumin
½tspcayenne pepper
400gcrushed tomatoes (canned is fine)
400gcooked chickpeas
200mlvegetable stock
1tspsalt
100gchopped spinach (fresh or frozen)
100mlcoconut milk (or cream)
lemon juice
Directions
1
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.
2
Add the tomatoes, chickpeas and stock. Increase the heat to high until it boils then lower to a simmer for 10 minutes, stirring ocassionally.
3
Add salt and spinach and simmer for an additional five minutes before garnishing with lemon juice and coconut milk and serving hot.
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.
2
Add the tomatoes, chickpeas and stock. Increase the heat to high until it boils then lower to a simmer for 10 minutes, stirring ocassionally.
3
Add salt and spinach and simmer for an additional five minutes before garnishing with lemon juice and coconut milk and serving hot.
