Chickpea Spinach Curry Chana Palak Masala Recipes

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Chana masala (chickpea curry) with spinach image

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

Provided by Jennifer Irvine

Time 35m

Number Of Ingredients 16

Ingredients

400g can chickpeas , drained
1 tsp cumin seed
1 medium onion , finely chopped
1 garlic clove , finely chopped
1cm piece ginger , peeled and finely chopped or grated
1 tsp garam masala
½ red chilli , deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
400g can whole plum tomato
juice ½ lemon
220g bag baby spinach
1 tbsp rapeseed oil
75g quick-cook brown basmati rice

Steps:

Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

SPINACH & CHICKPEA CURRY

Spinach & chickpea curry image

A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 7

Ingredients

2 tbsp mild curry paste
1 onion, chopped
400g can cherry tomatoes
2 x 400g cans chickpeas, drained and rinsed
250g bag baby leaf spinach
squeeze lemon juice
basmati rice, to serve

Steps:

Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium

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