Chickpea and Spinach Curry (Chole Palak)

chickpea and spinach curry chole palakThis curry combines two of my favorite Indian dishes in one meal. It brings together chickpeas (chole) and spinach (palak) for a healthy and delicious quick dinner.

I enjoy Indian foods with lots of wonderful spices playing off each other and you’ve got that here. I wouldn’t call it spicy as in hot, but if you generally prefer your food tamer just reduce the amount of seasonings. I seeded the chile, which helps a lot, but you could leave it out entirely.

The smell of this cooking will fill your kitchen with a hearty, exotic aroma—before it fills your belly!

Great with steamed basmati rice or, if you’ve got some time, try lemon or tomato rice for a change. Add a side of samosas and some chutney and you’ve got a first-class ticket to a tropic vacation.

Chickpea and Spinach Curry (Chole Palak)
Serves 4

14.5 oz can diced tomatoes
2 Tbsp oil or ghee
1 tsp cumin seed
1 tsp ginger, diced
1 small chile, such as a serrano, seeded if desired and diced
2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp asafoetida, optional
1/4 tsp cayenne
3 cups packed baby spinach, finely chopped
15 oz can chickpeas, drained and rinsed

Puree the tomatoes in a food processor and set aside. Heat the oil in a medium saucepan. Add the cumin seeds and cook until they start to pop.

chickpea and spinach curry chole palak

Stir in the ginger and chile and cook 1 minute. Add the rest of the spices and cook another minute.

chickpea and spinach curry chole palak

Stir in the tomato puree and bring to a simmer.

chickpea and spinach curry chole palak

Add the spinach, sea salt, and 1/2 cup water and cook 5 minutes.

chickpea and spinach curry chole palak

Stir in the chickpeas and cook 20 minutes, adding more water to thin if desired.

chickpea and spinach curry chole palak

No Comments Yet.

Leave a comment