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.
Course Entree
Cuisine Indian
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 4servings
Calories 261kcal
Author Stephanie Stiavetti
Ingredients
One15-ounce canof chickpeas
3cupschopped spinach
2wholetomatoeschopped
1 to 2wholejalepeño peppersdeseeded and chopped
One1 1/2 inch pieceof gingerpeeled and chopped
3tablespoonsolive oil
1/2onionfinely chopped
3clovesof garlicchopped
2 to 3tablespoonsyellow curry powderplus more to taste
1/2teaspoonsalt
1cupwater
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.