This chickpea spinach curry has my spin on the chana palak masala I grew up with in the vibrant world of Indian cuisine. Fresh coconuts were not common to find inland in India, so our curry was tomato based and seasoned with aromatic spices like cumin, turmeric, and garam masala, which gives it a warm and savoury depth. I have added the coconut for the creamy richness. The coconut milk adds a velvety finish that perfectly balances the flavours. It’s quite easy to make and keeps you full and nourished for hours. I always make a big batch as it tastes even better the next day. This recipe is perfect for meal prepping and keeps well in the fridge for 4-5 days.

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Creamy Chana Palak Masala

Ingredients

2 tbsp cooking oil I used olive oil
1 medium onion peeled and finely chopped
2 cloves garlic minced
1 tsp ginger minced
3 cups fresh spinach chopped
1 tsp garam masala
1 tsp paprika
½ tsp salt
1 medium sweet potato appx 400g, peeled and chopped into 2cm chunks
1 x 400 g 1 x 14 oz chickpeas, drained
2 large tomatoes chopped
¼ cup tomato puree or 2 tbsp paste
½ x 400 g 1 x 14 oz full-fat coconut milk
1 cup vegetable stock optional

To Serve

Boiled rice
Fresh coriander
Fresh chilli chopped or chilli flakes

Instructions

Heat oil in a large frying pan (skillet) over a medium-high heat.
Add the onion and cook for 5 minutes, stirring often, to soften.
Add the garlic, ginger, ground coriander, cumin, paprika, salt, and pepper. Stir and cook for a few seconds. Be sure not to overdo this as it will give a bitter taste to the curry.
Add the sweet potato, chickpeas, chopped tomatoes and tomato puree.
Add vegetable stock if using or water.
Bring to a gentle bubble, then simmer gently stirring occasionally for 10 minutes until the sweet potato has softened but not fully cooked.
Now add the spinach and coconut milk, simmer until sweet potato is fully cooked.
Serve with boiled rice or pulau, topped with fresh coriander and sliced red chilli.