Chickpea Spinach Curry (Chana Palak Masala)

From: thefieryvegetarian.com

Yields: 6 Servings

Ingredients

  • • 3 tbsp sunflower or canola oil
  • • 1 large onion finely chopped
  • • 4 cloves garlic, crushed
  • • 1 inch ginger, finely grated
  • • 1 tbsp ground coriander
  • • 0.5 tbsp ground turmeric
  • • 0.5 tbsp ground cumin
  • • 0.25 tsp cayenne pepper or chili flakes
  • • 1.5 cups crushed tomatoes (400g)
  • • 2.5 cups cooked chickpeas (400g)
  • • 0.5 cup vegetable stock (120 ml)
  • • 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach
  • • 0.5 tsp salt
  • • 1 tsp sugar
  • • 1 tsp garam masala
  • • 1 tbsp lemon juice
  • • OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml)
  • • 1 tbsp chopped fresh cilantro leaves (coriander leaves)

Steps

  • Step 1Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
  • Step 2Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
  • Step 3Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
  • Step 4Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
  • Step 5Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
  • Step 6Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.