Palak Chana

Palak Chana (or chickpea and spinach curry) is an incredibly satisfying and rich curry. It’s a great freezer meal, as well as packing in the flavour. With tender chickpeas, a tomato-rich gravy and earthy wilted spinach, it’s bound to be a winner.

Course Dinner, Main Course

Cuisine Indian

Diet Vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 329kcal

Author Jess & Dan

Ingredients

1 onion – chopped
4 garlic – minced
1 tablespoon ginger – minced
0.5 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon garam masala
2 teaspoon ground coriander
2 teaspoon turmeric
375 ml coconut milk
375 ml tomato passata
480 g chickpeas – drained and rinsed (800g before draining)
200 g baby spinach

Metric - US Customary

Instructions

In a large saucepan or heavy bottomed pan, heat up a couple of tablespoons of oil over a medium heat. Fry the onion for 5 minutes until they start to brown.
1 onion
Pop in the garlic and ginger. Stir for another minute.
4 garlic, 1 tablespoon ginger
Next, sprinkle over the spices and fry for another two more minutes until fragrant.
0.5 teaspoon chilli powder, 1 teaspoon cumin, 1 teaspoon garam masala, 2 teaspoon ground coriander, 2 teaspoon turmeric
Pour in the passata and coconut milk. Bring up to the boil.
375 ml coconut milk, 375 ml tomato passata
Add in the chickpeas, then reduce to a simmer. Keep it gently bubbling for 20 minutes. Stir every now and then, to make sure it’s not sticking (pan depending). Lid off – to allow the gravy to thicken.
480 g chickpeas
Season with salt to taste.
Finally add the spinach (a bit at a time if needed) and gradually fold and stir into the curry. If you keep gently stirring, it doesn’t even need to be on the heat. The residual temperature will allow the spinach to wilt into the curry seamlessly.
200 g baby spinach

Notes

This curry is mild. Double the chilli powder to make it a little spicier!
Use light coconut milk to reduce the saturated fat content.
Freezes well for up to 3 months. Refrigerate for up to 5 days in an airtight container.
Add 200g cauliflower with the chickpeas for an option with more vegetables.

Nutrition