Spicy Chickpea and Spinach Curry (Chana Palak Masala)

This Spicy Chickpea and Spinach Curry is a quick, flavorful, and nutritious dish that’s perfect for any night of the week. Packed with bold spices, creamy chickpeas, and tender spinach, it’s a vegan delight that everyone will love!

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Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Keyword: Curry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 320kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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