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.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Stephanie Stiavetti
One15-ounce canof chickpeas
1 to 2wholejalepeño peppersdeseeded and chopped
One1 1/2 inch pieceof gingerpeeled and chopped
2 to 3tablespoonsyellow curry powderplus more to taste
Red pepper flakes to taste
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.