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 can be vegan if you swap the yogurt for coconut milk instead. Really delicious with naan.

Chana Palak Masala

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients
 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

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.

Adapted from The Firery Vegetarian

Ingredients

Ingredients
 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

Directions

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.

Recipe: Chana Palak Masala

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