Best 2 Just Right Spinach Chickpea Curry Vegan Chole Palak Recipes
**Indulge in a Culinary Journey with Just-Right Spinach Chickpea Curry and a Symphony of Accompaniments**
Embark on a tantalizing culinary adventure with our Just-Right Spinach Chickpea Curry, a symphony of flavors that dances on your palate. This delectable vegan Chole Palak, with its vibrant green hue and aromatic spices, promises a delightful experience. Dive into the rich and creamy Vegan Cashew Yogurt, a perfect complement to the curry's tangy and savory notes. Enhance your meal with aromatic Jeera Rice, fluffy and flavorful, and treat yourself to a side of cooling Cucumber Raita, a refreshing blend of yogurt, cucumber, and herbs. To complete your culinary exploration, try the zesty Lemon Pickle, a burst of tangy citrus that adds a delightful dimension to your plate. Get ready to embark on a culinary expedition that will leave you craving for more.
CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)
Tired of paying a fortune for takeaways, or just fancy something healthier? Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness.
Provided by The Fiery Vegetarian
Categories Lunch and Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
- Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
- Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
- Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
- Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
- Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.
Nutrition Facts : Calories 417 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 20 grams fat, Fiber 10 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 669 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
JUST RIGHT SPINACH & CHICKPEA CURRY (VEGAN) - CHOLE PALAK
I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy!
Provided by magpie diner
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- 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!
Tips:
- To save time, use pre-cooked chickpeas. If using dried chickpeas, soak them overnight before cooking.
- Use fresh spinach for the best flavor. If using frozen spinach, thaw it and squeeze out any excess water before using.
- Adjust the amount of chili powder and garam masala to taste. If you like a spicier curry, add more chili powder. If you prefer a milder curry, use less chili powder and more garam masala.
- Serve the curry with rice, naan, or roti. You can also serve it with a dollop of yogurt or raita.
Conclusion:
This spinach chickpea curry is a delicious and healthy vegan dish that is perfect for a quick and easy weeknight meal. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a tasty and nutritious vegan meal, give this spinach chickpea curry a try!
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