I built an Easy Vegan Chickpea Curry around a single humble pantry staple whose name will surprise you.

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I still get a little thrill when I open a bowl of Chickpea Spinach Curry, it looks simple but something about the chickpeas and spinach together pulls you in, like a tiny mystery. I wrote it up for my Spinach And Chickpea Recipes posts because it keeps surprising me, not just the usual flavors you expect.

It’s one of those dishes I throw into my Easy Vegan Chickpea Curry roundups, and people always ask why it tastes deeper than it looks. I cant tell you everything here, but trust me, it’s worth a curious bite.

Ingredients

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Chickpeas: Hearty protein and fiber, keeps you full, earthy flavor that soaks spices.
Spinach: Packed with iron, vitamins it wilts silky, adds bright fresh notes.
Onion: Sweet when cooked builds savory base and caramelizes if you cook longer.
Garlic and ginger: Punchy aromatics, sharp and warming, give curry depth and zing.
Tomatoes: Provide acidity and body, slightly sweet, balance spices and meld flavors.
Spice mix: Turmeric, coriander and garam masala bring color, warmth and depth.
Yogurt or cream: Optional richness makes curry smoother and tames heat a bit.
Lemon juice or amchur: Bright acid that lifts the dish, adds tangy finish.

Ingredient Quantities

2 cans chickpeas (15 oz / 425 g each), drained and rinsed or about 3 cups cooked chickpeas

10 oz (about 280 g) fresh spinach, roughly chopped or packed

2 tbsp vegetable oil or ghee

1 tsp cumin seeds

1 large onion, finely chopped

3 to 4 garlic cloves, minced

1 inch fresh ginger, grated or minced

1 to 2 green chilies, slit lengthwise (adjust to taste)

1 cup tomato puree or 1 can (14 oz / 400 g) crushed tomatoes

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric powder

1 tsp Kashmiri red chili powder or regular red chili powder to taste

1 tsp garam masala

1 to 1.25 tsp salt, or to taste

1/2 cup water (add more if you want a thinner curry)

1 tbsp lemon juice or 1/2 tsp amchur (dry mango powder), optional

1/2 tsp kasuri methi (dried fenugreek leaves), optional

2 tbsp plain yogurt or 2 tbsp cream, optional for richness

1/2 tsp sugar or a pinch of jaggery, optional to balance acidity

2 tbsp chopped cilantro for garnish

How to Make this

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1. Heat 2 tbsp vegetable oil or ghee in a large pan over medium heat, add 1 tsp cumin seeds and let them sizzle for 20-30 seconds until fragrant.

2. Add 1 large finely chopped onion and cook, stirring often, until soft and golden brown, about 8 to 12 minutes — lower the heat if it starts to brown too fast.

3. Stir in 3 to 4 minced garlic cloves, 1 inch grated ginger and 1 to 2 slit green chilies; cook 1 to 2 minutes until the raw smell is gone.

4. Pour in 1 cup tomato puree (or 1 can crushed tomatoes), then add 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp Kashmiri or regular red chili powder and 1 to
1.25 tsp salt; simmer on medium-low until the tomato oil separates and the sauce thickens about 6 to 8 minutes. If the tomatoes taste too sharp add 1/2 tsp sugar or a pinch of jaggery.

5. Add the drained and rinsed chickpeas (about 3 cups) and 1/2 cup water, stir well and bring to a gentle simmer. Cook 8 to 10 minutes so flavors meld; smash a handful of chickpeas with the back of a spoon for a creamier texture.

6. Fold in the chopped spinach in batches, stirring until each batch wilts before adding more; cover for 2 to 3 minutes to speed wilting if you want. Add more water if you prefer a thinner curry.

7. Turn the heat low and stir in 2 tbsp plain yogurt or 2 tbsp cream if using; do this off the direct high heat or temper the yogurt first so it doesnt split.

8. Crush and sprinkle 1/2 tsp kasuri methi if using, add 1 tsp garam masala, taste and adjust salt or chili. Squeeze in 1 tbsp lemon juice or sprinkle 1/2 tsp amchur if you want tang.

9. Let the curry rest 1 to 2 minutes so it thickens a bit, then garnish with 2 tbsp chopped cilantro and serve hot with rice or flatbread.

Equipment Needed

1. Large heavy-bottomed skillet or deep pan (10 to 12 inch) for sautéing and simmering
2. Cutting board and a sharp chef knife for chopping onion, spinach, ginger etc.
3. Wooden spoon or heatproof spatula for stirring, smashing chickpeas and scraping the pan
4. Measuring spoons plus a 1 cup measuring cup for spices and tomato puree
5. Can opener for the chickpeas and crushed tomatoes
6. Fine-mesh strainer or colander to drain and rinse the chickpeas
7. Microplane or small grater for ginger, or a garlic press for the garlic
8. Small bowl to temper yogurt or mix spices and to hold squeezed lemon juice
9. Ladle or serving spoon for dishing the curry into bowls and for smashing chickpeas while cooking

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes you can. Thaw and squeeze out as much water as possible, then add it near the end so it just wilts. If it's too wet, reduce the added water in the curry or cook a bit longer to concentrate the sauce.

Q: I only have dried chickpeas, how much do I use and how do I cook them? A: 1 cup dried chickpeas (soaked overnight and cooked) makes about 2.5 to 3 cups cooked, which replaces the two cans. Soak 8 to 12 hours, rinse, simmer 45 to 90 minutes until tender, or pressure cook for 20 to 25 minutes. Salt after they start to soften so they dont stay hard.

Q: How do I get a richer, creamier curry without dairy? A: Scoop out 1/2 the chickpeas and mash or blend them then stir back in, that thickens it naturally. You can also blitz a few soaked cashews into a smooth paste and add a couple tablespoons while simmering for a silky texture.

Q: My spinach goes mushy, how do I avoid that? A: Add the spinach only after the chickpeas are heated through and cook just 2 to 3 minutes until wilted. Overcooking makes it lose color and get stringy, so keep an eye and remove from heat when bright green.

Q: How can I change the spice level or flavor quickly? A: For milder, remove the green chilies and cut the red chili powder; use Kashmiri chili for color without heat. To bump heat add chopped green chili or a pinch extra red chili. A squeeze of lemon or 1/2 tsp amchur at the end brightens the curry, and 1/2 tsp sugar or jaggery smooths out acidic tomato tang.

Q: How long will leftovers keep and can I freeze it? A: Fridge 3 to 4 days in an airtight container. It freezes well up to 3 months. Thaw overnight in the fridge and reheat gently, add a splash of water if thick. If you used yogurt, add fresh yogurt only when reheating or just before serving so it doesnt split.

Chickpea Spinach Curry (Chana Palak Masala) Recipe Substitutions and Variations

Chickpeas (2 cans or cooked): swap for cannellini or butter beans for a similar creamy texture, or use cooked brown/green lentils if you want it to break down faster and make the sauce thicker.
Fresh spinach (10 oz): frozen spinach is fine — thaw and squeeze out extra water, or use chopped kale or Swiss chard but cook those a few minutes longer so they soften.
Tomato puree / crushed tomatoes: use fresh tomatoes blended or passata, or blitz a can of diced tomatoes; if fresh tomatoes are bland add 1/2 tsp sugar or a pinch of jaggery to balance acidity.
Plain yogurt / cream (optional): swap with canned coconut milk or cashew cream for dairy free richness, or use plain plant-based yogurt; if using coconut milk reduce added water a bit so the curry doesnt get too thin.

Pro Tips

1. Caramelize the onions low and slow, don’t rush it. A little patience here gives a sweet base that makes the curry taste deeper, and if the pan gets too dry add a tablespoon of water to lift the fond instead of cranking the heat.

2. For a creamier texture, mash about a cup of the chickpeas against the side of the pan or pulse half in a blender, then fold them back in. If you want extra body without dairy save a few tablespoons of the chickpea cooking liquid or canned aquafaba and stir that in.

3. Temper yogurt or cream first by whisking a few tablespoons of hot sauce into it before adding to the pot, otherwise it might split. Also add lemon or amchur at the very end so the brightness stays fresh, not flat.

4. Toast and crush kasuri methi and sprinkle it right before serving, and if your tomatoes taste sharp add a small pinch of sugar or jaggery while they cook. Blistering the drained chickpeas briefly in a hot skillet before adding them to the sauce gives a nice roasted note and better texture.

Chickpea Spinach Curry (Chana Palak Masala) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I built an Easy Vegan Chickpea Curry around a single humble pantry staple whose name will surprise you.

Servings

servings

Calories

318

kcal

Equipment: 1. Large heavy-bottomed skillet or deep pan (10 to 12 inch) for sautéing and simmering
2. Cutting board and a sharp chef knife for chopping onion, spinach, ginger etc.
3. Wooden spoon or heatproof spatula for stirring, smashing chickpeas and scraping the pan
4. Measuring spoons plus a 1 cup measuring cup for spices and tomato puree
5. Can opener for the chickpeas and crushed tomatoes
6. Fine-mesh strainer or colander to drain and rinse the chickpeas
7. Microplane or small grater for ginger, or a garlic press for the garlic
8. Small bowl to temper yogurt or mix spices and to hold squeezed lemon juice
9. Ladle or serving spoon for dishing the curry into bowls and for smashing chickpeas while cooking

Ingredients

2 cans chickpeas (15 oz / 425 g each), drained and rinsed or about 3 cups cooked chickpeas
10 oz (about 280 g) fresh spinach, roughly chopped or packed
2 tbsp vegetable oil or ghee
1 tsp cumin seeds
1 large onion, finely chopped
3 to 4 garlic cloves, minced
1 inch fresh ginger, grated or minced
1 to 2 green chilies, slit lengthwise (adjust to taste)
1 cup tomato puree or 1 can (14 oz / 400 g) crushed tomatoes
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 tsp Kashmiri red chili powder or regular red chili powder to taste
1 tsp garam masala
1 to 1.25 tsp salt, or to taste
1/2 cup water (add more if you want a thinner curry)
1 tbsp lemon juice or 1/2 tsp amchur (dry mango powder), optional
1/2 tsp kasuri methi (dried fenugreek leaves), optional
2 tbsp plain yogurt or 2 tbsp cream, optional for richness
1/2 tsp sugar or a pinch of jaggery, optional to balance acidity
2 tbsp chopped cilantro for garnish

Directions

Heat 2 tbsp vegetable oil or ghee in a large pan over medium heat, add 1 tsp cumin seeds and let them sizzle for 20-30 seconds until fragrant.
Add 1 large finely chopped onion and cook, stirring often, until soft and golden brown, about 8 to 12 minutes — lower the heat if it starts to brown too fast.
Stir in 3 to 4 minced garlic cloves, 1 inch grated ginger and 1 to 2 slit green chilies; cook 1 to 2 minutes until the raw smell is gone.
Pour in 1 cup tomato puree (or 1 can crushed tomatoes), then add 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp Kashmiri or regular red chili powder and 1 to
25 tsp salt; simmer on medium-low until the tomato oil separates and the sauce thickens about 6 to 8 minutes. If the tomatoes taste too sharp add 1/2 tsp sugar or a pinch of jaggery.
Add the drained and rinsed chickpeas (about 3 cups) and 1/2 cup water, stir well and bring to a gentle simmer. Cook 8 to 10 minutes so flavors meld; smash a handful of chickpeas with the back of a spoon for a creamier texture.
Fold in the chopped spinach in batches, stirring until each batch wilts before adding more; cover for 2 to 3 minutes to speed wilting if you want. Add more water if you prefer a thinner curry.
Turn the heat low and stir in 2 tbsp plain yogurt or 2 tbsp cream if using; do this off the direct high heat or temper the yogurt first so it doesnt split.
Crush and sprinkle 1/2 tsp kasuri methi if using, add 1 tsp garam masala, taste and adjust salt or chili. Squeeze in 1 tbsp lemon juice or sprinkle 1/2 tsp amchur if you want tang.
Let the curry rest 1 to 2 minutes so it thickens a bit, then garnish with 2 tbsp chopped cilantro and serve hot with rice or flatbread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.