Chana Palak Curry

Chana Palak Curry from Dean Edwards' Feelgood Family Food

This simple curry is packed full of spinach and chickpeas which makes it both nutritious and economical. I often order it as a side dish when I push the boat out and have a curry at my local Indian but it’s more than a vegetable accompaniment and makes a great meal in its own right. Serve with a portion of brown basmati rice and some yoghurt for a little hit of protein.

For how many? Serves 4


  • 1 tbsp coconut oil
  • 1 tsp ground cinnamon
  • 1 tbsp garam masala
  • 1 tsp cayenne pepper
  • 1 tsp ground turmeric
  • 2 onions, sliced
  • 4 garlic cloves, chopped
  • 2 tbsp grated fresh root ginger
  • 2 × 400g cans of chickpeas, drained and rinsed
  • 400g can of chopped tomatoes
  • 1 tbsp tomato purée
  • 200ml vegetable stock
  • 1 bag of baby spinach
  • Greek yoghurt, to serve


1. Heat the coconut oil in a large pan over a medium heat, throw in the spices and cook them for a minute. Add the onions, garlic and ginger and continue cooking for 5 minutes.

2. Add the chickpeas, tomatoes, tomato purée and stock to the pan and bring everything to a simmer, then continue cooking for 10 minutes. Add the spinach to the pan and stir until the leaves have wilted. Serve with a dollop of Greek yoghurt.

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