Insanely Delicious Chickpea Curry made with Spinach
Spinach chickpea curry is packed full of sweet spices, filling your house with a beautiful aroma of gorgeous curry fragrance. This recipe is vegan and GF.
Take a look at my Curry Chicken Wings or Caribbean seafood curry posts and you can see curry is a staple in Caribbean culture which made it easy to fall in love with this classic Indian curry dish.
Spinach Curry with chickpeas or as its traditionally known, Palak Chana, has become one of my personal favorites.
The mix of sweet herbs like Bay leaf, Cardamom and Clove add a spice essence to the spinach and heighten the flavor of the curry when mixed with the Cumin and Garam Masala.
Tomatoes and Onions help to thicken the sauce which involves blending all ingredients together creating a beautifully fragrant spinach sauce.
Alternatively speaking
Not a fan of chickpeas? Try Palak Paneer aka Spinach curry with Paneer cheese. Its an Indian version of Cottage cheese but cottage cheese would work also.
I have also had this dish with Firm Tofu, which is great option to try as well. Or just use vegetables like potatoes and cauliflower.
Tips for making Spinach Chickpea Curry
There not much to this dish in terms of difficulty, however you will need a blender and a large pan.
My favorite pan is my large Cast Iron pan which I use for almost all of my one pan family meals.
Cast iron holds flavor well and is great for roasting meats and veg like the chickpeas.
Another fav of mine is the NUTRIBULLET. It is a life saver for space and time. Its used everyday in this house.
Additionally it only took seconds to blend up the ingredients for the curry cutting down time in the process.
In conclusion, this curry is the ONE. Use it as a base for whatever meat or vegetable for dinner or lunch. It may even go great with eggs for breakfast.
How to Make Spinach Chickpea Curry
AuthorsefordCategoryVegan, VegetablesDifficultyBeginnerAlso known as Palak Chana, spinach chickpea curry is the ultimate in flavor with fresh spinach, tomatoes and loads of spices to satisfy your taste buds.
First, place cloves, bay leaf, cardamom pods, water and salt into a small pot, bring to a boil, put in the spinach then cook until it has softened. Pick out the bay leaves and cloves, drain and rest to the side.
Meanwhile, heat a large pan with oil, season the chickpeas and roast them in the hot pan. After they have browned remove them from the pan and put aside.
Second, pour oil into the hot pan adding the onions, tomatoes and seasonings except for butter, lemon, sugar and yogurt.
Once the tomatoes and onions have softened incorporate the spinach then spoon the mixture into a blender or food processor and pulse/blend until smooth.
Last, return the chickpeas back to the pan followed by the spinach curry, Butter, lemon juice, sugar and yogurt. Allow them to simmer for a few minutes to allow the chickpeas to soak in the flavor. Toss a few more chickpeas on top and garnish with fresh chopped coriander and paprika.
Ingredients
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