Delicious Spinach and Chickpea Curry Recipe
This spinach and chickpea curry recipe is about to take your taste buds on a wild ride, my friends. Vegan, healthy and packed with all the right spices, this dish will have you jumping for joy. Did I mention it’s also gluten-free? It’s a win-win for everyone.
I’m excited to share this chole palak recipe with you – it’s one that I’ve perfected over the years, and is always a hit in our household. We’re obsessed with anything curry vegan and palak-related, so pairing the two together just made sense. Trust me when I say your family and friends won’t even notice that it’s vegan because they’ll be too busy begging for seconds.
When it comes to preparing this chana palak dish, my advice is to go all in with the whole spices. Don’t be afraid to really let them do their job and add as much flavor as possible to the dish. And if you’re like me and need a little spice in your life, feel free to add extra green chilies – I promise it won’t disappoint.
Get ready to dive into a bowl of hearty goodness that’s perfect for any night of the week. So grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you tired of overcomplicating your meals with a ton of ingredients? This spinach and chickpea curry recipe, also known as Chole Palak, is something you don’t want to miss out on. Why? Because it’s simple but flavorful, hearty but healthy, and satisfying with just the right balance of spices.
This curry recipe is sure to be a hit in any household, especially for vegans who are looking for a healthy, meat-free alternative. Not only is it vegan-friendly, but it’s also gluten-free! These chickpeas are packed with protein and nutrients that will keep you fueled throughout the day.
The combination of fresh spinach and chickpeas soaked overnight in water produces a tender texture that complements the aromatic ingredients of whole cumin seeds, garam masala, turmeric, chili powder, ground coriander, and asafoetida powder. Not to mention, the addition of fresh ginger, tomatoes, and green chilies gives a flavor profile that stands out with every bite.
Finally, if you’re looking to switch things up or add more complexity to the dish, this recipe offers various substitutions and alternatives for your preference. Whether you choose to pair it with rice or garlic naan bread on the side or drizzled over some vegan yogurt sauce, this dish will not disappoint!
So what are you waiting for? Try out this recipe today and experience the flavor-packed goodness of vegan Chole Palak!
Ingredient List
Check out the ingredients list below to make sure you have everything you need to prepare this flavorful curry dish. This recipe is vegan, gluten-free, and full of nutritious ingredients that will make both your taste buds and your body happy!
Main Ingredients:
- 2 cups chickpeas, soaked overnight and cooked (or use canned)
- 4 cups fresh spinach leaves, washed and chopped
- 1 tablespoon whole cumin seeds
- 1/4 teaspoon asafoetida powder (optional)
- 1 fresh green chili, chopped
- 1 inch piece fresh ginger, peeled and grated
- 2 medium-sized fresh tomatoes, chopped
Spices:
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- Sea salt to taste
Other:
- 1 tablespoon oil (coconut oil or any cooking oil of your choice)
- 1 cup water
- Few sprigs of fresh cilantro (coriander leaves) for garnish
Make sure to have all of these ingredients on hand before starting your cooking process.
The Recipe How-To
Now it’s time to roll up our sleeves and get cookin’ with the recipe how-to. Don’t worry—although there are quite a few ingredients, this spinach and chickpea curry is relatively easy to prepare.
Prepare the Chickpeas
First things first, rinse the chickpeas well in cold running water, then soak them overnight or for at least 6-8 hours in enough water to cover them. Drain the water, rinse again and pressure-cook them using a teaspoon of salt and four cups of water for about 10-12 whistles till they are completely cooked.
Can’t wait until tomorrow? Speed up the process by boiling the chickpeas on a stovetop over medium heat with salted water until soft but not mushy. After that, drain them and set aside for later.
Prepare the Spinach Puree
Clean and wash any dirt off of two cups of fresh spinach leaves before blanching them quickly in hot boiling water, (add a pinch of salt) for one or two minutes. Next, shock the spinach in ice-cold water to stop it from cooking further.
Blend it into a paste and set aside.
Saute Whole Spices & Onions
Heat up a tablespoon of cooking oil in a saucepan over medium-high heat until hot. Add whole cumin seed, half a teaspoon of asafoetida powder, one chopped green chili and some grated ginger. Stir everything until fragrant then add half a cup finely chopped onion to the pan. Cook mixture over low-medium heat till onions turn translucent.
Add Tomatoes
Add two chopped fresh tomatoes to the onion mixture and continue stirring on low-medium till tomatoes break down into a thick mushy texture.
Add Ground Spices
Add half a teaspoon each of turmeric, ground coriander and chili powder. Continue stirring well, taking care not to let the spices burn or stick to the bottom of the pan.
Add Blanched Spinach
Add blended spinach puree and mix well with the onion-tomato spice mixture in the pot. Let simmer for around 2 minutes while gently stirring intermittently over medium heat.
Add Chickpeas & Simmer
Next, add your cooked chickpeas to your onion-tomato-spinach base mixture along with one cup of water (or coconut milk). Add salt as needed according to your taste preferences as well as one tablespoon of garam masala if you like your dishes on the spicier side.
Let everything simmer on low-medium heat for around ten more minutes or until the sauce reaches your desired thickness, stirring occasionally.
Finish with Cilantro & Serve
Once everything has finished simmering, take it off from heat before plating up. Garnish with roughly chopped fresh cilantro leaves when wanting an extra kick
Substitutions and Variations
I know how it can be frustrating when you don’t have certain ingredients, or maybe you’re looking to switch things up. Fear not, for there are many ways to remix this recipe and make it your own.
Firstly, if you’re not a fan of chickpeas or want to add some variety, feel free to use other legumes such as garbanzo beans or kabuli chana. They’ll still provide the protein punch that this vegan dish needs.
If fresh spinach is not available, frozen spinach is a great substitute. Just be sure to thaw and drain well before using in the recipe.
For those who are gluten-free or simply looking to cut out gluten, be sure to use a gluten-free chickpea curry masala in place of regular curry powder.
To give this dish more complexity, try adding some diced potatoes and carrots during the cooking process. This will bulk up the dish and add texture without detracting from the main flavor profile.
Finally, if you have some leftover coconut milk in the fridge, feel free to substitute some of the water with it for added richness and creaminess. Additionally, fresh cilantro is a wonderful garnish for this recipe but can be swapped out with parsley or basil if needed.
Remember, cooking is an art form that should be enjoyed and experimented with. Don’t be afraid to get creative with substitutions and variations until you find what works best for you.
Serving and Pairing
Now that you’ve prepared this sensational Spinach and Chickpea Curry, it’s time to make sure you’re pairing it with an accompaniment that will complement its flavors.
This curry can be enjoyed on its own as a hearty and filling meal. However, if you’re looking for a more complete dining experience, then rice is the perfect pairing for this dish. Its grainy texture and mild taste combines perfectly with the bold flavors of the curry.
You can also try pairing it with fresh naan bread, which is a traditional Indian flatbread that can help to soak up all the delicious flavors of the sauce. If you prefer a gluten-free option, then consider using quinoa or lentils instead.
If you’re feeling adventurous, then try adding a dollop of vegan yogurt or an extra handful of fresh cilantro as a topping to enhance the dish even further. Additions like these will make your curry more wholesome, nutritious, and visually appealing.
When it comes to drinks, nothing complements this indulgent curry better than a fruity drink or sparkling water. Stay away from sugary beverages as they can overpower the delicate balance of flavors found in the curry.
So there you have it! Whether you’re looking for a quick vegan meal or preparing for a special dinner party, this Spinach and Chickpea Curry recipe will be sure to dazzle your taste buds when paired with the right accompaniments.
Make-Ahead, Storing and Reheating
I’ll be straight with you, folks. This spinach and chickpea curry may taste just as good the day after, but let’s discuss how to keep it fresh and tasty till then.
Make-Ahead: This dish can be made ahead of time and stored in the fridge for up to 3 days. Simply allow it to cool down completely then transfer it to an airtight container. And when you’re ready to eat, reheat it on a stovetop or microwave, stirring occasionally until heated through.
Storing Leftovers: I do caution you on this though, if you have leftovers, please store them properly. To prevent spoilage, leftovers should always be put away in shallow containers either in the refrigerator or freezer within two hours of cooking.
Reheating: To reheat this curry, I suggest adding a splash of water or vegetable broth and heating it up over medium heat while stirring occasionally until warmed through to your liking. Do not microwave when reheating for more than 30 seconds at once.
Tips for Reheating: When reheating precooked food like this curry, there is always a chance that the food will get mushy or dry out. A tip is to add moisture back into the dish by adding more vegetable broth or water before heating it up again.
One last thing to note is that freezing this curry is possible too! If you want to store them for longer than three days then place them into an airtight container in the freezer instead and thaw overnight in the refrigerator before reheating.
With these tips on storing and reheating your spinach and chickpea curry, your future self will thank you when they devour it again later!
Tips for Perfect Results
When it comes to making the Just Right Spinach & Chickpea Curry, there are a few tips and tricks to ensure that you get the perfect results every time. Here are some of my favorite tips:
1. Soak and Cook the Chickpeas Overnight
If you’re using dried chickpeas, make sure to soak them overnight and cook them until they’re soft before adding them to the curry. This will ensure that they’re tender and flavorful in the final dish.
2. Use Whole Spices
To add a deeper, more complex flavor to the curry, use whole spices like cumin seeds instead of ground spices. Toast them in a dry pan before adding them to the dish to release their essential oils.
3. Don’t Overcook the Spinach
Fresh spinach cooks quickly, so be careful not to overcook it or it will become mushy and lose its beautiful green color. Add it to the curry just a few minutes before serving.
4. Adjust Seasonings to Taste
Everyone’s taste buds are different, so feel free to adjust the seasonings in the curry to your liking. Add more salt, chili powder, or garam masala if needed.
5. Let it Rest Before Serving
Once you’ve finished cooking the curry, let it rest for at least 10-15 minutes before serving. This will allow all of the flavors to meld together and create a more cohesive dish.
By following these tips, you’ll be on your way to creating a delicious and healthy Just Right Spinach & Chickpea Curry every time!
Bottom Line
:
Are you ready to experience the ultimate vegetarian curry recipe that combines wholesome ingredients and aromatic spices? Look no further! This Just Right Spinach & Chickpea Curry (Vegan) – Chole Palak Recipe is sure to win the hearts of both vegan and non-vegan foodies alike.
In this recipe, I’ve carefully handpicked a list of ingredients that not only work together in harmony but will also give you the essential nutrients your body needs. From fresh cilantro, garam masala, sea salt, turmeric, chili powder, and ground coriander to water, chickpeas, fresh spinach, whole cumin seed, asafoetida powder, fresh green chile, fresh ginger, and fresh tomatoes – this dish has it all.
What’s more, this recipe is highly customizable. Whether you prefer a creamier texture or spicier taste, you can adjust the quantity and taste of each ingredient according to your needs. Additionally, you can experiment with various substitutions like coconut milk or frozen spinach in place of fresh spinach.
Lastly, if you’re skeptical about vegan meals lacking flavor and nutrition – think again! This recipe is full of bold flavors that leave your taste buds lingering for more. More importantly, it is rich in fiber, protein, and other essential nutrients that promote good health.
So go ahead and prepare this easy-to-follow Just Right Spinach & Chickpea Curry (Vegan) – Chole Palak Recipe for your next dinner party or weeknight meal. Your friends and family will be impressed by your culinary skills while enjoying a delicious and healthy meal.
Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak Recipe
Ingredients
- 2 fresh tomatoes, quartered
- 1/2 inch cube fresh ginger, cut in half
- 1 fresh green chile (optional)
- 3 tablespoons grapeseed oil (or any other light oil such as canola)
- 1/4 teaspoon asafoetida powder (optional)
- 1 teaspoon whole cumin seed
- 3 cups fresh spinach, chopped
- 1 (14 ounce) can chickpeas (14 or 15 oz can, won't matter much)
- 1/4-1/2 cup water
- 1 tablespoon ground coriander
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon garam masala
- fresh cilantro, chopped fine (optional)
Instructions
- Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.
- In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.
- Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
- Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.
- The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.