Are you ready to embark on a culinary journey that will tantalize your senses and revolutionize your plant-based cooking? Our Chana Palak Vegan Spinach Chickpea Curry is not just a meal—it's an explosion of Indian-inspired flavors that will transport you straight to the vibrant streets of Mumbai! Packed with protein-rich chickpeas, nutrient-dense spinach, and a creamy coconut milk base, this dish proves that vegan cuisine can be both incredibly delicious and supremely satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 can coconut milk
- 2 tsp curry powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining and rinsing the chickpeas, washing and roughly chopping the spinach, finely dicing the onion, mincing the garlic and ginger.
- Heat a large skillet or deep pan over medium heat and add a splash of oil. Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and ginger to the pan, stirring quickly to prevent burning. Cook for an additional 30-45 seconds until fragrant.
- Sprinkle curry powder and cumin into the pan, stirring to coat the onion mixture and release the spices' aromatics. Toast the spices for about 1 minute.
- Pour in the coconut milk, stirring to combine with the spiced onion base. Allow the mixture to simmer and slightly thicken for 2-3 minutes.
- Add the drained chickpeas to the pan, stirring to coat them in the creamy sauce. Simmer for 5-6 minutes to allow flavors to meld.
- Gradually add the fresh spinach, stirring until it wilts and incorporates into the curry. Cook for an additional 2-3 minutes.
- Season with salt and pepper to taste. Adjust spices if needed for desired flavor profile.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to further develop.
- Serve hot over rice or with naan bread. Garnish with fresh cilantro or a squeeze of lemon if desired.
Tips
- Drain and rinse chickpeas thoroughly to remove excess sodium and improve texture.
- Toast your spices before adding liquid to enhance their depth and complexity.
- Use fresh spinach for the brightest color and most robust nutritional profile.
- Don't rush the sautéing process—allowing onions to caramelize develops rich underlying flavors.
- For extra creaminess, consider using full-fat coconut milk.
- If you prefer a thicker curry, let it simmer uncovered to reduce and concentrate the sauce.
- Adjust spices gradually and taste as you go to create your perfect flavor balance.
- Garnish with fresh herbs like cilantro or a squeeze of lemon to brighten the final dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
