Chana Palak Curry
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.
|1 tbsp||coconut oil|
|1 tsp||ground cinnamon|
|1 tbsp||garam masala|
|1 tsp||cayenne pepper|
|1 tsp||ground turmeric|
|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|
|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.