Just Right Spinach Chickpea Curry Vegan Chole Palak Recipes

JUST RIGHT SPINACH & CHICKPEA CURRY (VEGAN) - CHOLE PALAK

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

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

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.