Best 3 Just Right Spinach Chickpea Curry Vegan Chole Palak Recipes
Spinach chickpea curry, also known as Chole Palak, is a delectable vegan dish that combines the goodness of chickpeas, spinach, and a flavorful blend of spices. Its origins can be traced back to the vibrant culinary traditions of India, where it is cherished for its nutritional value and rich taste. This article aims to guide you through the process of creating an exceptional just-right spinach chickpea curry that will tantalize your taste buds and leave you craving for more. With a few simple ingredients and easy-to-follow instructions, you'll embark on a culinary journey that celebrates the perfect balance of flavors and textures, resulting in a dish that is both satisfying and wholesome.
Check out the recipes below so you can choose the best recipe for yourself!
JUST RIGHT SPINACH & CHICKPEA CURRY (VEGAN) - CHOLE PALAK
I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy!
Provided by magpie diner
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.
- In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.
- Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
- Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.
- The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!
SPINACH AND CHICKPEA CURRY
One of the best things about Palak Chole is that it can be prepared both as a side or main (Vegan or vegetarian) meal. It is also Gluten Free.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, add the onions and oil. Cook until the onions are transparent and begin to soften, about 3 minutes. Do not brown the onions.
- In a blender, prepare the ginger and garlic into a paste.
- Next add the tomatoes and all the spices and cook until the spices become fragrant.
- Now add the chickpeas and season with salt and ground pepper, to taste. Saute for 4-5 minutes. Add 1-1/2 to 2 cups water to simmer.
- Into a blender, add the chopped spinach and about 1/2 cup of the chickpeas from the sauce pan - being careful as they are hot.
- Puree this to your desired consistency and then add it into the pot to simmer. The gravy will thicken and become smooth.
- Serve with rotis, naan or steamed rice.
SPINACH AND CHICKPEA CURRY
A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.
Provided by PinkCherryBlossom
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and gently fry the onions for 10 minutes.
- Add the spices, stir well and cook for a further 2 minutes.
- Add tomatoes and chickpeas and simmer for 25 minutes.
- Increase the heat and stir in the spinach and lemon juice.
- When the spinach has wilted - serve.
Tips:
- Soak the chickpeas overnight: This will help them cook more evenly and reduce the cooking time.
- Use fresh spinach: Fresh spinach will give the curry a brighter flavor and color.
- Don't overcook the spinach: Overcooked spinach will become mushy and lose its flavor.
- Add the spinach at the end of cooking: This will help preserve its flavor and color.
- Use a good quality curry powder: A good quality curry powder will make all the difference in the flavor of the curry.
- Adjust the amount of chili powder to your taste: If you don't like spicy food, you can reduce the amount of chili powder. If you like it spicy, you can add more.
- Serve the curry with rice or naan: Rice or naan are both great ways to soak up the delicious sauce.
Conclusion:
This spinach chickpea curry is a delicious and healthy vegan meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy vegan meal, give this spinach chickpea curry a try!
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