This curry is hearty, delicious comfort food while also being healthy and packed full of fibre and protein. It is spicy, rich, fragrant and really tastes just like restaurant quality curry.
Chana Palak Masala – Chickpea Curry
- Chopping Board
- Chopping Knife
- Mortar and Pestle
- Stirring utensil
- Measuring Utensil to Measure Out: tbsp, tsp, 1 cup, 1/4 cup
- 1 tbsp ghee or canola oil
- 2 onions (finely diced)
- 6 cloves garlic (crushed or finely diced)
- 2 inches freshly grated ginger
- 2 tsp cayenne pepper
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tsp Optional – coriander seeds (smashed in your mortar and pestle)
- 400 grams canned tomatoes
- 400 grams cooked chickpeas
- 400 grams cooked lentils
- 1 large bag of fresh baby spinach
- 2 cups vegetable stock or 2 vegetable stock cubes with 2 cups of water
- 1 large pinch of salt
- 1 tbsp sugar
- 1 tbsp garam masala
- 1/4 cup coconut cream
- 2 tbsp lemon juice
- 1/2 cup fresh coriander (roughly chopped)
- Heat your ghee or canola oil over medium-high heat. Add in your onion and saute until translucent. Then add your ginger and garlic. Saute for 2 minutes stirring frequently.
- Turn the heat to low-medium and add in the cayenne pepper, ground cumin, ground coriander and turmeric, fry until fragrant about 2 minutes.
- Add in the canned tomatoes, stock and spinach. Put the lid on your pot and let simmer until the spinach breaks down (about 15 minutes). once your spinach has broken down add in your chickpeas, lentils, salt and sugar, simmer for another 5 minutes with the lid off so your curry reduces and thickens.
- Take off heat and stir through coconut cream, lemon juice, garam masala.
- Serve hot on a bed on basmati rice and sprinkled with fresh coriander.