Chickpea Spinach Curry (Chana Palak Masala)

By The Fiery Vegetarian · thefieryvegetarian.com

35 min

A fragrant Indian curry of chickpeas and spinach in a spiced tomato sauce, finished with garam masala and lemon.

prepChop onion finely
prepCrush garlic cloves
prepGrate ginger finely
3 tablespoons sunflower or canola oil	Heat oil, sauté onion until golden	Add garlic & ginger, cook 1–2 min	Toast spices 2 min, stirring often	Add tomatoes, chickpeas & stock; simmer 10 min	Add salt, sugar & spinach; simmer 5 min	Stir in garam masala, lemon juice & coconut milk	Sprinkle cilantro & serve hot
1 large onion, finely chopped
4 cloves garlic, crushed
1 inch ginger, finely grated
1 tablespoon ground coriander
1/2 tablespoon ground turmeric
1/2 tablespoon ground cumin
1/4–1/2 teaspoon cayenne pepper or chili flakes
400 g crushed tomatoes
400 g cooked chickpeas
120 ml vegetable stock
100 g frozen chopped spinach
1/2–1 teaspoon salt
1 teaspoon sugar
1 teaspoon garam masala
1 tablespoon lemon juice
1/4–1/2 cup / 50–100 ml full-fat coconut milk (optional)
1 tablespoon chopped fresh cilantro leaves

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