Chickpea Spinach Curry
This chickpea spinach curry has everything you for in a curry 🙂 It is quick, easy to make, perfect for weeknight, wholesome and packed with protein and outright delicious. This curry is so rich and creamy without added cream or yogurt. Do try out this vegan and gluten free curry known as palak chana masala too.
- 1 cup dried chickpeas
- water for soaking and cooking chickpeas
- pinch of salt
For chickpea spinach curry
- 8 whole cashews soaked and blended into smooth paste.
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 2 green chilies
- 4 peeled garlic cloves
- 1 inch peeled ginger
- 3/4 cup chopped onions
- 2.5 cups chopped spinach leaves
- 1/2 cup chopped tomatoes
- 2 cups tomato puree
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons garam masala powder
- salt to taste
- 1/4 cup chopped cilantro leaves
Prepping and cooking chickpeas
Pick, rinse and add dried chickpeas into a bowl and cover with plenty of water.
Let the chickpeas soak in water for 8-12 hours. After 12 hours they will double in size.
Now drain the water thoroughly and rinse multiple times.
Add drained chickpeas to a pan of boiling water or pressure cooker with a pinch of salt. Cook until completely soft. If using a pressure cooker cook for 20-25 minutes or up to 6-7 whistles. On stove top in a pan it may take 45-50 minutes.
Drain excess water and set the cooked chickpeas aside. If using canned chickpeas you can directly go to making of the palak chana curry.
Making spinach chickpea curry
Thoroughly rinse and finely chop the spinach leaves.
Peel 3 garlic cloves, 1 inch ginger piece and chop 2 green chilies. Mince and pound them together using a mortar and pestle.
heat 2 tablespoons oil in a pan. Temper with cumin seeds. Add the minced ginger-garlic-chilies and fry for a minute
Add the chopped spinach leaves and saute till they wilt.
Now add chopped onions. Mix well and saute for a minute.
Next add the chopped tomatoes and mix.
Now add pureed tomatoes. Mix well and add spice powders, ie garam masala powder, turmeric powder and red chili powder.
Mix thoroughly and cook in medium flame for 5-6 minutes. Now add cashew paste and mix well. Season with salt.
Mix and cook in medium flame for 5 more minutes. Add cooked chickpeas and simmer for 3-4 minutes.
Add chopped cilantro leaves, mix well and remove from flame.
- Use any neutral oil like peanut or canola oil for this recipe.
- You can double the recipe or halve it.
Serving: 3g | Calories: 392kcal