Chickpea & Spinach Curry (Chana Palak)
A healthy, easy-to-cook Indian chickpea and spinach curry. High in protein and fibre, perfect for a simple weeknight meal.
Ingredients
Equipment
Method
- Heat the oil in a large pan over medium heat. When hot, add the chopped onion and sauté until it becomes soft and translucent (about 4-5 minutes).
- Add the grated ginger and minced garlic. Stir and sauté for another 1–2 minutes until fragrant.
- Add chopped tomato (or tomato puree), turmeric, coriander, cumin and red chilli powder. Mix well and cook for 3-4 minutes until tomatoes soften.
- Stir in the cooked chickpeas. Add about ½ cup water, mix and bring the curry to a gentle simmer.
- Once chickpeas are warmed through (about 5 minutes), add the chopped spinach. Stir until spinach wilts and mixes evenly into the curry (2–3 minutes).
- Season with salt. Garnish with chopped fresh coriander leaves. Serve hot with rice, roti or naan.
Notes
For a creamier version, add a splash of low-fat milk or coconut milk at the end. Leftovers store well for up to 3-4 days in the fridge. You can also double the recipe for meal prep.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.