Just Right Spinach Chickpea Curry Vegan Chole Palak
Dive into a bowl of comforting, plant-powered goodness with this Just Right Spinach Chickpea Curry, also known as Vegan Chole Palak. This vibrant one-pot recipe combines hearty chickpeas, tender spinach, and a medley of warming spices like cumin, garam masala, and turmeric for an explosion of flavor. Simmered in a creamy coconut milk base and finished with a bright squeeze of lemon, this curry is both nourishing and satisfying. Perfect for busy weeknights with a quick 15-minute prep time, it pairs beautifully with steamed rice, naan, or can be savored solo. Packed with protein, rich in nutrients, and entirely vegan, this dish is a harmonious balance of ease, nutrition, and bold Indian-inspired flavors.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas (drained and rinsed)
- 4 cups Fresh spinach leaves (washed and chopped)
- 2 tablespoons Coconut oil or vegetable oil
- 1 medium Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 medium Tomatoes (diced)
- 1 tablespoon Tomato paste
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Paprika or Kashmiri red chili powder
- 1 teaspoon Salt
- 0.5 cup Coconut milk
- 1 cup Vegetable broth or water
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the coconut oil or vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger, and cook for another minute while stirring.
Add the diced tomatoes and tomato paste. Cook until the tomatoes break down and the mixture becomes saucy, about 5 minutes.
Stir in the ground coriander, turmeric powder, garam masala, paprika or chili powder, and salt. Cook the spices for 1-2 minutes to release their flavors.
Add the drained and rinsed chickpeas, stirring to coat them in the spice mixture.
Pour in the vegetable broth or water and coconut milk. Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
Gradually stir in the chopped spinach, and cook until the spinach wilts, about 2-3 minutes.
Stir in the lemon juice and adjust seasoning with more salt if needed.
Serve hot, garnished with fresh chopped cilantro. Pair with steamed rice, naan, or enjoy on its own!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 40.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4083 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
