Spicy Chickpea and Spinach Curry (Chana Palak Masala)
Warm up your kitchen with this vibrant and flavorful Spicy Chickpea and Spinach Curry! This dish is a celebration of bold spices, creamy chickpeas, and tender spinach, all simmered in a rich tomato-based sauce. Inspired by Indian cuisine, this curry is not only delicious but also packed with nutrients, making it a perfect weeknight dinner or a show-stopping dish for guests. Whether you’re a curry enthusiast or new to Indian flavors, this recipe is sure to become a favorite.
Why This Recipe Works
This Spicy Chickpea and Spinach Curry is a winner because it’s quick, easy, and made with pantry staples. The combination of chickpeas and spinach provides a hearty and nutritious base, while the aromatic spices like cumin, coriander, and garam masala create a depth of flavor that’s both comforting and exciting. Plus, it’s vegan and gluten-free, making it a great option for diverse dietary needs.
Another reason to love this recipe is its versatility. You can adjust the spice level to suit your taste, swap in different greens, or add extra veggies for a more personalized touch. It’s a one-pot wonder that’s ready in under 30 minutes, perfect for busy weeknights!
What’s In Spicy Chickpea and Spinach Curry?
The magic of this curry lies in its simple yet flavorful ingredients. Here’s what you’ll need:
- Chickpeas: A great source of plant-based protein and fiber, chickpeas add heartiness to the dish.
- Spinach: Packed with vitamins and minerals, spinach brings a fresh, earthy flavor and vibrant color.
- Tomatoes: Crushed tomatoes form the base of the sauce, adding sweetness and acidity.
- Spices: A blend of cumin, coriander, turmeric, garam masala, and chili powder creates the signature curry flavor.
- Coconut Milk: Adds creaminess and balances the heat of the spices.
- Aromatics: Onions, garlic, and ginger form the flavor foundation of the curry.
How To Make Spicy Chickpea and Spinach Curry
This curry is incredibly easy to make and comes together in just a few simple steps. Here’s how to do it:
Step 1: Sauté the Aromatics
- Heat oil in a large skillet or pot over medium heat.
- Add chopped onions and sauté until softened and golden, about 5 minutes.
- Stir in minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 2: Add the Spices
- Add ground cumin, coriander, turmeric, garam masala, and chili powder to the pot.
- Cook the spices for 1-2 minutes, stirring constantly to release their aroma.
Step 3: Simmer the Sauce
- Pour in the crushed tomatoes and stir well to combine with the spices.
- Add the chickpeas and coconut milk, stirring to coat everything in the sauce.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
Step 4: Add the Spinach
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
Step 5: Garnish and Serve
- Garnish with fresh cilantro and a squeeze of lemon juice for a bright finish.
- Serve hot with steamed basmati rice, naan, or roti.
Sides for Spicy Chickpea and Spinach Curry
Pair your curry with these delicious sides:
- Steamed Basmati Rice: The perfect base to soak up the flavorful sauce.
- Garlic Naan: Soft and fluffy, ideal for scooping up every last bit of curry.
- Cucumber Raita: A cooling yogurt-based side to balance the heat.
- Pickled Vegetables: Adds a tangy crunch to complement the rich curry.
Recipe FAQ’s
Can I Use Frozen Spinach?
Yes! Frozen spinach works well in this recipe. Simply thaw and squeeze out excess water before adding it to the curry.
How Can I Make This Less Spicy?
Reduce the amount of chili powder or omit it entirely. You can also add a dollop of yogurt or coconut cream to mellow the heat.
How Long Does This Curry Last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Other Recipes To Try
If you enjoyed this Spicy Chickpea and Spinach Curry, here are some other recipes you might love:
- Sweet Potato and Black Bean Chili: A hearty, smoky chili with a touch of sweetness.
- Thai Green Curry with Tofu: A fragrant and creamy curry with a kick of green chilies.
- Moroccan Spiced Carrot Soup: A warming soup with exotic spices and a hint of citrus.
- Lentil and Coconut Dahl: A comforting Indian lentil stew with creamy coconut milk.
- Roasted Cauliflower and Chickpea Tacos: A fun and flavorful twist on taco night.
Spicy Chickpea and Spinach Curry (Chana Palak Masala)
Equipment
Ingredients
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder adjust to taste
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz coconut milk
- 2 cans 15 oz each chickpeas, drained and rinsed
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for garnish
Instructions
- Sauté the Aromatics: Heat oil in a large skillet. Sauté onions until golden, then add garlic and ginger. Cook for 1-2 minutes.
- Add the Spices: Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.
- Simmer the Sauce: Add crushed tomatoes, chickpeas, and coconut milk. Stir well and simmer for 10 minutes.
- Add the Spinach: Stir in spinach and cook until wilted. Season with salt and pepper.
- Garnish and Serve: Top with fresh cilantro and a squeeze of lemon juice. Serve with rice or naan.
Notes
- Spice Level: Adjust the chili powder to suit your taste.
- Add Veggies: Feel free to add diced carrots, bell peppers, or zucchini for extra nutrition.
- Make Ahead: This curry tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 3 months.
- Substitutions: Use kale or Swiss chard instead of spinach if preferred.
Nutrition
Enjoy your Spicy Chickpea and Spinach Curry! Let us know how it turned out in the comments below!
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