This Chickpea Spinach Curry, also known as Chana Palak Masala, is a comforting and nutritious vegetarian dish made with chickpeas, spinach, and a fragrant blend of spices. With a rich tomato-based gravy, a touch of coconut milk, and the warmth of Indian spices, it’s the perfect healthy alternative to takeout. The best part? It only takes about 25 minutes to make!

Why You’ll Love This Recipe

Chana Palak Masala is a flavorful, satisfying meal that’s perfect for any day of the week. Packed with protein from chickpeas, fiber from spinach, and healthy fats from coconut milk, this curry is as nourishing as it is delicious. The blend of spices creates a tantalizing aroma and a rich, hearty taste. Plus, it’s a one-pot dish, making cleanup a breeze! Whether you’re looking for a quick weekday dinner or a healthy meal to impress, this curry is sure to hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons sunflower or canola oil

• 1 large onion, finely chopped

• 4 cloves garlic, crushed

• 1 inch ginger, finely grated

• 1 tablespoon ground coriander

• ½ tablespoon ground turmeric

• ½ tablespoon ground cumin

• ¼ – ½ teaspoon cayenne pepper or chili flakes

• 1.5 cups crushed tomatoes (400g)

• 2.5 cups cooked chickpeas (400g)

• ½ cup vegetable stock (120 ml)

• 1 cup frozen chopped spinach or 100g fresh/frozen chopped spinach

• ½ – 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon garam masala

• 1 tablespoon lemon juice

• OPTIONAL: ¼ – ½ cup full-fat coconut milk (50-100 ml)

• 1 tablespoon chopped fresh cilantro leaves (coriander leaves)

Directions

1. Heat the oil in a large pan over medium-high heat. Add the chopped onion and sauté until golden brown.

2. Add the crushed garlic and grated ginger, and cook for 1-2 minutes until fragrant.

3. Stir in the ground coriander, turmeric, cumin, and cayenne pepper or chili flakes. Toast the spices for 2 minutes while stirring frequently.

4. Add the crushed tomatoes, chickpeas, and vegetable stock to the pan. Increase the heat to high. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally.

5. Stir in the salt, sugar, and spinach. If using frozen spinach, increase the heat until it begins to bubble again. Let it simmer for an additional 5 minutes.

6. Add the garam masala, lemon juice, and coconut milk (if using). Stir well.

7. Garnish with fresh cilantro leaves and serve hot.

Servings and Timing

• Servings: 6

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Add lentils: For extra protein, try adding a handful of red lentils along with the chickpeas. Just make sure to cook the curry a bit longer for the lentils to soften.

• Spicy version: Increase the cayenne pepper or chili flakes, or add fresh green chilies for an extra kick.

• Vegetable options: Add other vegetables such as bell peppers, zucchini, or cauliflower to the curry for more texture and flavor.

• Vegan option: Leave out the coconut milk or use a plant-based alternative like cashew cream for a rich vegan version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: This curry freezes well. Let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water or vegetable stock if it’s too thick.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly! Just drain and rinse them before using.

How can I make this curry spicier?

You can add more cayenne pepper or chili flakes to taste. Fresh green chilies can also be added for extra heat.

Can I make this recipe without coconut milk?

Yes, you can skip the coconut milk if you prefer. It adds creaminess, but the curry will still taste delicious without it.

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach can be used in place of frozen spinach. Just chop it and add it in when the recipe calls for spinach.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free.

How do I make this curry more filling?

Serve the curry with a side of rice or naan bread to make the meal more substantial. You can also add some roasted vegetables or lentils for extra protein.

Can I use another type of oil?

Yes, you can use olive oil or any other neutral oil if you prefer.

What if I don’t have garam masala?

If you don’t have garam masala, you can make your own by mixing equal parts of ground cumin, coriander, cinnamon, cloves, and cardamom.

How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. Be sure to keep them in an airtight container.

Can I make this recipe ahead of time?

Yes, this curry can be made in advance and stored in the fridge for a couple of days. The flavors will continue to develop as it sits.

Conclusion

Chana Palak Masala is a quick, healthy, and satisfying dish that’s perfect for weeknight dinners or meal prep. The rich, spiced tomato gravy pairs beautifully with chickpeas and spinach, making it a hearty and flavorful meal. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and offers plenty of opportunities for customization. Give it a try, and enjoy a taste of India in the comfort of your home!