– At a great Bay Area Indian cooking class, we made an excellent chickpea spinach curry recipe –
A few weeks ago, some friends and I took an Indian cooking class with a local Bay Area teacher, Rashmi Saini. Rashmi was a wonderful instructor, and we spent the afternoon chopping, stirring, and cooking while enveloped in the pungent aromas of cumin, coriander, and asafoetida. Dinner was a colorful chickpea dish called chana, or a chickpea spinach curry recipe. Not only was it deliciously filling, but it was vegan and gluten free, too! Hallelujah.
I took a series of photos to document the experience, which you’ll find below the recipe. I highly recommend that you look in your area for an Indian cooking class – such a fun way to spend the day!
Chickpea Spinach Curry Recipe
Author: Stephanie Stiavetti
Nutrition Information
- Serves: 4
- Calories: 261
- Fat: 12g
- Saturated fat: 1g
- Unsaturated fat: 11g
- Carbohydrates: 33g
- Sodium: 612mg
- Fiber: 7g
- Protein: 7g
Recipe type: Entree
Cuisine: Indian
Prep time:
Cook time:
Total time:
This chana spinach curry recipe is a spicy vegan dish that's quick, easy, and full of flavor. Chickpeas and spinach are a healthy, protein-rich combination. This dish can be served with roti, naan or any other bread.
Ingredients
- 1 15-ounce can of chickpeas
- 3 cups chopped spinach
- 2 tomatoes, chopped
- 1 to 2 jalepeño peppers, deseeded and chopped
- 1 1/2-inch piece of ginger, peeled and chopped
- 3 tablespoons olive oil
- 1/2 onion, finely chopped
- 3 cloves garlic, chopped
- 2 to 3 tablespoons yellow curry powder, plus more to taste
- 1/2 teaspoon salt
- 1 cup water
- Red pepper flakes to taste
Instructions
- Drain the chickpeas and rinse well in a colander. Drain of all water and set aside.
- Bring a large pot of water to boil. Lower heat to medium-low and add spinach. Stir well and simmer for 2 minutes. Drain and set aside to cool.
- In a blender or food processor, blend boiled spinach, tomatoes, jalepeño peppers, and ginger until smooth.
- Heat olive oil in a saucepan over medium heat. Add onions and cook just until they begin to turn brown, about 7 minutes. Add garlic and cook for another 2 minutes.
- Sprinkle in curry powder. Cook for 2 minutes, stirring constantly. Add chickpeas and salt, mashing them lightly with a spatula or potato masher so they cook easily.
- Pour in spinach puree and 1 cup water, stirring well to combine. Allow the mixture to cook for 5 more minutes. Add red pepper flakes or more salt, if desired. Serve immediately.
Notes
This content was originally posted on FearlessFresh.com.
I was saying the other day that I wanted to learn to cook a spinach curry and here you are with a fab recipe. Thanks!
Curious what happens without the hing and masala–not even sure that those are or where to find. But this is one of my fave dishes when I go out for Indian. Would love to make it at home.
you photographs really mae the story come alive, Steph. thanks!
Beautiful photos!
Your link for asafoetida has wheat in it, just wanted to let you know. I clicked on it because I’ve had a hard time finding it gluten-free locally. Looks really yummy, I’ve printed this out to make! Minus the asafoetida.
Although I’m not a fan of Indian food, you’ve inspired me to give it another try!
What a wonderfully informative post!
Thank you for sharing!
Bridget Davis ~ The Internet Chef
Sydney [Australia]
I didn’t realize that asafoetida had gluten in it! I have a bunch of relatives from India coming in soon for our wedding, maybe they can bring some fresh, additive-free stuff.
I love cooking Indian food for my dinner guests from my fiance’s state (Maharashtra) because its gluten-free, dairy-free, vegetarian, and delicious. Pretty much win-win for everyone.
Do you think some of the other bay area bloggers would be interested in trying it? I could put together a class in the area.
Yummy recipe, and your photos are absolutely gorgeous, Stephanie.
I’d love to try a class like this. There is an Indian artist I know whose wife often teaches in their home. I’ve signed up in her guest book, but I’ve never had the timing just right to attend. Looks like a lot of fun.
Love this–I’ve never had spinach curry. I’m going to give it a try. I did take an Indian cooking class from Suvir Saran a few years ago. It was so much fun.
Adore Indian food and this dish is just my kind of thing, and especially during this cold and foggy month or two we’ve been having.
I’d love to learn more about these classes, Steph. Your photos are great and — bonus — I learned about a spice I’d never heard of (hing) too.
I’m really working to expand my repertoire of meatless/wheat free meals, so this is going in my file to try. And I might have almost all the ingredients for this one on hand!
Stephanie, please come to Texas and cook for me.
Ha-ha. No, I want Stephanie to come to Cape Cod! This recipe sounds amazing. I love spinach and had never thought of pairing it with chick peas. Will have to try. Thanks!
I still have this bookmarked and need to make it!
Mmm – sounds great. And light. If it’s spicy, i am satisfied with the food, and I eat less.
This dish is also known as Saag Daal, one of my favorite dishes ever. It is especially awesome with fresh spinach and freshly cooked split peas. I love eating it with rice (trying to cutback on that, hard though), rotis, or simply by itself! Yumm! My students love this dish, very popular as a cooking class dish.