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High Protein Chickpea Spinach Curry
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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.

Notes

  1. Add tofu for an extra protein boost.
  2. Sub spinach for kale or Swiss chard.
  3. Use light coconut milk for a lower-calorie option.
  4. Make it spicier with fresh chili or chili powder.
  5. Serve over quinoa or brown rice for added fibre.
  6. Sub curry powder for garam masala.