Chana Palak Curry
This easy recipe for chana palak curry from Dean Edwards is packed full of spinach and chickpeas, making it a healthy vegetarian midweek meal.
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Introduction
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.
Ingredients
| 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 x 400g | cans of chickpeas, drained and rinsed |
| 1 x 400g | can of chopped tomatoes |
| 1 tbsp | tomato purée |
| 200ml | vegetable stock |
| 1 | bag of baby spinach |
| Greek yoghurt, to serve |
Method
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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