Heat oil in a pan and add the cumin seeds. I didnt use any. My husband said, “I would be happy to eat this every week!”. This Spinach Chickpea Curry, also known as Chana Saag, is a healthy vegan and gluten-free curry. So glad you enjoyed the recipe. This is SOS or Fallera or Bomba. Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness. And thanks for stopping by to leave such a lovely comment! Hello, I tried this but it also came out quite soupy but still delicious! Hi Jess. Next time I’ll only put it a couple tablespoons of tomato puree. Slow Cooker Stew with Vegan Sausages and Dumplings, 6 easy vegan curry recipes for you to try | Veganuary. If the spinach is frozen increase the heat until the curry is bubbling away again. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth. The only thing I would say is that if the gravy is watery it might be better to partly cook all the additional veg in the microwave first so you can reduce the curry to your liking and then add in. chickpea curry one-pan recipe spinach vegan. Hey Char, You can indeed. New to vegan falafel, or plant-based patties in general? Frozen spinach would work here too. NOTE: I used water instead, did not use oil. Have you ever tried to double this recipe? If it doesn’t consider the three issues: 1) Use the correct ingredients. I think canned diced tomatoes without the liquid should still be fine, but I use canned puréed tomatoes. Hi! The taste but more importantly the depth and heat were there. Instead of using veggie stock I used the reserved juices from the tomatoes and chickpeas. Try to find a variety which is more acidic and sweet. Also, dark leafy greens like spinach … The recipe card is meant to be simple and short enough for you to easily read while cooking, or to print out yet still easily see at a glance what you need to do. This recipe is defo a keeper! Although we ate the first helping with the squash base we did heat up some left over rice and when combined with the wonderful gravy it was extremely good to the point my wife said this is definitely a keeper recipe. I haven’t tried freezing them, but the texture of potatoes can be altered by freezing, so do this with caution. Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. Just wondering if this can be reheated if you made earlier in the day for evening meal? At what point did the recipe deviate from the process photos? Sprinkle with salt and pepper. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. It does not mean tomato “concentrate”, the thick dark red reduced sauce which is similar to ketchup in consistency. Hi, have made this 3 times and it IS SO GOOD. tomato puree), the chickpeas, and the vegetable stock. Can I substitute this with something else? I married into an Indian family and not a single one of my in-laws gave me as many good tips for Indian cooking as you did in this recipe. I’m not sure who it would even occur to, to use arroz bomba for Indian recipes! Add them to a blender with the garlic and ginger and blitz to a fine paste. Next add your tinned crushed tomatoes (Amer. Roughly chop and add the the curry when it's ready. This was so delicious and I completely forgot to add the coconut milk (and didn’t even realize it until I revisited this site). All I can say is make sure you’re using the small shredding holes and not the rough raspy holes (that look like little crowns and have edges sticking out). But the thing is, I’m superrrr picky about my rice, and particularly basmati, which tends to be more expensive than regular rice. An Irish vegetarian with a taste for fiery food (and a fiery temper! Garam masala is amazing, isn’t it? 1. Wow I’m so glad you enjoyed it! Here's mine. For example, “1 scant cup vegetable stock (200 ml)”. A million things can go wrong in a recipe, and I always always always recommend people read the “how to make” section in the article, where the majority of bloggers can fit much more detailed information, substitution suggestions and process pictures, which don’t fit into the recipe card. Kidney bean curry. Sauté the finely chopped onion until golden. If you’re using stock cubes make sure they are high quality or you’ll be sorry as the claggy taste of a bad stock cube can really ruin this curry. In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Is there a nack to grating the ginger, my small grater keep getting jammed with the stringy part? Out of curiosity, what canned pureed tomatoes did you use? One thing that both have in common is reserving the garam masala until at or near the end. So glad you enjoyed it Grace! Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. It’s the starch that makes your rice gluey so you want as little as possible left. The 200ml is there because I know many people will use regular cups or mugs, which hold far more liquid than a standard measuring cup, which is what is always indicated by cup in a recipe. Amazing, super high praise and I’m so glad you liked it! Spanish Rice. I will definitely be making it again and again. Loved this dish! This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. Vegan . Thanks for the recipe! Quite a few people have made this recipe and loved it but there were around 5 people who also complained it was soupy. No, I do not mean Arroz Bomba (SOS is a brand with many types of rice). For example, this curry requires a “lively simmer”. In a large saucepan, heat the oil over medium heat. Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore. I just won’t eat mushy rice and if it happens in our household (I swear I’m NOT looking at you handsome husband…) then it invariably ends up its life back in the kitchen with me, becoming rice pudding. I put the potatoes covered with water in the microwave about 5 minutes to get them a little softened but not completely cooked so they held up when mixed in the curry. Making this Vegan Butternut Squash Curry ahead of time. Hi Heather! I only had canned diced tomatoes so I drained the tomatoes and the chickpeas reserving the juices. This may well be our favorite curry to date. Add in your grated ginger and crushed garlic and cook, stirring often, for one-two minutes until the raw smell of the garlic disappears. I doubled the recipe to make enough for freezing but I feel like I could just carry on eating and eating! THANK YOU for finally helping me make this happen. I am a bit confused which tomato base is supposed to be used is it : 1) Tomato puree 2) Crushed tinned tomatoes These are two very different things – might be good to change the recipe to only include one or the other . It's a wonderful comfort meal for dinner which is also great for meal prep. In Ireland for most of my life, I thought cooking rice meant grabbing a box of uncle Ben’s and boiling up a bag of it. I’m sure this was an error on my end but just wondering where I could have gone wrong? I used to work with an Indian woman and she always said “there is NO such thing as curry powder” the tomatoes and spices at the beginning turn this dish into a curry. So glad you enjoyed it! We had a number of very small spaghetti squash which needed to be cooked so we used them as a base instead of rice. Damn, this was so good. Great recepy, I used fresh spinache and a few mint leaves, tomatopuree, Dinner in a few minutes together with tandoori chicken and rice…. I´m trying to eat less meat, with the aim to cutting it out completely, if all veggie meals taste as good as this curry it will be a super easy process. Love it this recipe, I’ve bought a load of cheap toms and am batch cooking the sauce to freeze. Really tasty! Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown. I was replacing it with heavy cream but the Greek yogurt would be healthier. It is filled with tomatoes and spinach and is … I did add a tablespoon of mild curry spice as well. As for veggies, I went with chickpeas, red bell pepper, thinly sliced mushrooms, and spinach ( see tips for alternatives) Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry… You want to toast the spices and flavor the oil and onions and garlic and ginger really well so that they look like the photo below. I had no clue what bitter melons were, looked it up and saw they’re the same as bitter gourd, which I had a few times in India and also tried to cook but sorry to say I never liked it, they always taste perfumed to me. Each fragrant grain must be clearly defined, firm, and fragrant, yet perfectly soft. I don’t have garam masala so I use curry powder. And you’re 100% right, you can definitely change it up a bit, I like to sub the chickpeas for some aubergine or potatoes some times. I usually grab the stringy stuff and squeeze the liquid out of it into whatever I’m cooking as well, or make a tea with it. Vegan Butternut Squash Curry with Spinach. Hope your cold gets better soon. The tomato taste is normally barely noticeable. I put in half a can of full fat coconut milk at the end. Keep them in a sealed container for up to 3 days. For my part, I have found that adding garam masala earlier on really does dilute its flavour – just my two cents! So glad you liked it and love that you were able to successfully modify it, I throw in different veggies as well. I’m so happy you and your family enjoyed it! 2) A good garam masala is the perfect blend of common Indian spices, and adding it just before serving heightens the flavours of spices already in the dish. Hey Jay!I feel your ginger pain, it’s true that when I grate ginger I always do it with a big grater. I use canned stewed tomatoes that I blend up first. Made this last night…absolutely delicious! I’m saving this one to try next! Add in … Absolutely delicious and easy to make! I hope some of this was helpful and you figured out what went wrong, but feel free to contact me if you’d still like more clarification or think you had a different issue. I also have a brand new rich restaurant-style creamy coconut chickpea curry recipe which might be more your style if you’re not a fan of tomato-based curries or are allergic to tomatoes. Save my name, email, and website in this browser for the next time I comment. It’s going to be a regular favourite from now on. Accept Read More, Who said summer is over? Will make it again. 2) Use the correct amounts. Stir into skillet. I subbed heavy cream for the coconut milk, and the dish is delicious! Speedy spinach curry | Jamie Oliver vegetarian curry recipes I’m glad the rice instructions worked for you as brown rice can be really temperamental and I do so hate mushy rice! Roxy (So Vegan). If you’re grater is just not up to the job you can also just use a food processor to kill all those stringy fibres. I was able to work with them to realise what had gone wrong – it does help if you check the progress photos and tell me at which point it differed from them. Home » All Recipes » Chickpea Spinach Curry (Chana Palak Masala). You can also add little bit of sugar before chickpeas. Mariska. I made this and it was SO nice, it’s going to be a regular favourite in my house from now on. Simmer for an additional five minutes. Chickpea Spinach Curry (Chana Palak Masala), Authentic Vegan St. Patrick’s Day Recipes. Squash base is a great idea as well, I must try it. Add half a teaspoon of salt first and taste when everything has been added and the curry is finished before adding more, as the amount needed will really depend on the stock you used. Hope it works, Amazing! Thank you so much for stopping by to leave such lovely feedback! By that you mean rice for paella. Thank you for sharing – if all recipes are this tasty I could quite happily be a vegetarian! Thanks! Thank you. Ok i committed herecy and added mushroom and potato to it. So glad you enjoyed the recipe and thanks for stopping by to leave a comment! Lifting the lid will result in lost steam and the water-rice ratio will be off. In fact, like many tadka (fried in oil and added to an already cooked dish at the end of cooking) the flavour is more muted if added earlier. I love spicy curries, and especially chickpea ones. I normally mix in half the chopped cilantro and sprinkle the other half over to serve. Dairy-free and gluten-free, this vegan curry is made in under 10 minutes. This is a “Sri-Lankanised” version of Spinach cooked with garlic and coconut milk which is a great combination. I’m not really sure how I can make that any clearer apart form put US and UK next to them, and I do not believe in catering to just one of them. I’ve tried to make so many homemade Indian Dishes and get grumpy by the end of it because they are just not as good as our favorite carryouts, no matter how polite my family is about it. I did it and it worked very well. Thank you so much for this recipe. Nourishing Vegan Kale and Spinach Curry - Modern Food Stories In any case, if you’re looking for an Indian curry with a coconut base, chana palak masala may not be for you, as it is not a creamy dish. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. Mmm, this curry was SO nice! I added double the amount of stock (I used chicken stock, I am not vegan) and no coconut milk and it was a perfect consistency. Best, Roxy. Every vegan or vegetarian cook needs a recipe for saag aloo - or potato and spinach curry - in their repertoire. Can you taste it? We loved this dish. Oh and in India we TOTALLY had curry for breakfast a million times so I get ya! I am a cook curries regularly and usually don’t use recipes but I am counting calories at the moment and was looking for a recipe for chickpeas, spinach and a tin of tomatoes. Stir and increase the heat, bringing the curry to the boil, then reduce the temperature to maintain bubbling away at a lively simmer. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. If you don’t have stock you can substitute by adding a stock cube (or half), just check the dilution instructions on the packet. Yum! If you’re looking for similar recipes you might like my avocado chickpea salad or red lentil curry. Really good, one of the best curries i’ve ever made. Is the vegetable stock homemade or store bought. Homemade vegetable stock is best, then store-bought. I had finally mastered the skill of cooking rice that didn’t come in a bag just before I came here, and then everything changed. Letting it sit overnight will … Hi Hannah, you’ll see that in the post I say the recipe makes four large servings or six small ones IF served with rice, naan, and kachumber. We also had some left over coconut cream (about 1/3 cup) which I mixed with a little water and added to the curry – this was a perfect finish. The ratio of water – I generally allow 1.25 cups of water for every cup of basmati rice. Simply great! Rice technique is on point. Then add all the spices EXCEPT the garam masala (so the ground cilantro or ground coriander, cumin, turmeric, and cayenne pepper). I generally make up a large batch of rice, 4 cups (there are five people in our house…), and put it in a container in the fridge to be reheated for different meals during the week, rather than going to the trouble of making it each time I need it. Am I able to use coconut oil or olive oil instead? Thanks, Roxy (So Vegan). There were a few things I didn’t have (e.g. Why is that? After fifteen minutes, take the pot off the heat and leave it aside for a further five minutes. Hi! And I used can diced tomatoes …without the liquid … is that what I should’ve used? Thanks for the lovely comment and you’re definitely right, lemon juice is totally to taste (plus it totally depends on the lemons, it can brighten and make a dish or overpower it), Looks great. When the five minutes are up, take the pan off the heat and mix in the lemon juice, garam masala, coconut milk, and chopped cilantro leaves. previous post. My point is that it is delicious and flexible to adaptations! I added a whole diced red pepper, two sweet potatoes cut into bite sized pieces and a very large bunch of swiss chard. Place the onion, garlic and ginger in a food processor and whizz up to a paste. It’s that easy. I have never used vegetable stock before. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes. Easy . Grind to a fine paste with a spice grinder or pestle and mortar. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. ), I live in Madrid and love to cook and eat. Hi Ashley! Heat the oil in a large pan over a medium-high setting. If I’m cooking regular long-grain then 1-to-1 is just fine. Note that tinned crushed tomatoes and tomato puree are different things in the US and the UK. There is no one consensus on this, but generally, I believe it is because: 1) Garam masala is a medley of toasted spices. I’m so happy you enjoyed it, and yes I agree garam masala is the best! It was always due to one of three issues: 1) Substituting ingredients, 2) Incorrectly measuring or 3) Not reducing at a high enough temperature or for long enough. Our gravy was rather watery but oh so good. Cook through until the spinach has wilted. Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. I’m so glad you enjoyed it, thanks so much for leaving a lovely comment! Rinse your rice – I normally rinse my rice at least four times, swishing my hand around the grains each time to get as much of the starch out as possible. For a 100% vegetarian Spinach Curry, use vegetable broth instead of chicken broth. Recipe. I don’t know if it’s something to do with the water, or whether the grains here are just extra stubborn, but what worked back home did NOT work on Spanish rice. Thank you for this recipe now I need to dig around and see what other yummy ideas you have. Love chickpea curry anytime of the year… yours look so good! There are many that can be bought in the supermarkets, long grain, Basmati. a full onion and coriander powder ) and, like the American, I’d already opened a small can of tomato paste concentrate but went with it anyway and it was awesome. Cube them into 1 inch pieces and keep it ready. It's low in calories and fat (just 123 calories for a big serving) and you just tip everything in to the pan and it’s ready less than 10 minutes later. I generally put my rice on before I make the curry so that everything is ready around the same time and I can eat straight away. Thanks, Roxy, […] we use them to make falafel burgers, curries, goodness bowls…and we even use the juices from the tin to make vegan […]. This website uses cookies to improve your experience. With a total of 2500calories or so in the entire recipe!? I find the bigger blocks take forever to defrost in the curry and release too much liquid. Thanks for stopping by to leave such a lovely comment! This was fantastic. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories 1 hr . What do you usually like them in? thx for your recipe!! This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. There is a reason I do not make curries with chopped tinned tomatoes – even if you blend them, they are much more watery than a tin of crushed tomatoes and you would need to reduce the liquid. It's simple, delicious and suitable for vegans. Does the nutritional info include the optional coconut milk? Tomato puree is what crushed tinned tomatoes are commonly called in America. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then. Very tasty!!! So happy you liked it and love that you made it your own, you’re totally right because a few tweaks makes this super low calorie and healthy. I also add the lemon juice slowly as I find I don’t need all of it. Add the … Heat a teaspoon of coconut oil in a pan on a medium heat. Yum. I used tomato Passata instead of crushed tomatoes, and extra frozen spinach. All that’s missing is a tiny plastic bag with some sliced up onions in it! Cooking the spices as recommended was perfect. Simmer vigorously (a high simmer, nearly boiling) for ten minutes (make sure to stir often so the curry doesn’t stick and burn) and then add the frozen or fresh spinach, sugar, salt, and simmer for a further five minutes. Hope that helps! Very easy to make. Sprinkle over the chopped cilantro leaves and serve hot. 2. I personally use frozen spinach that has already been chopped and frozen into small pellets, as you can see above. Seriously great curry. Awww thanks so much for the lovely comment! Or click here to read the full set of […]. Hi Tom! Our new delicious Mango Mojito Sorbet is here for you come rain or shine https://t.co/zAL7gsXRrZ. All the best, Roxy. This recipe is amazing! Hope that helps! Would definitely make this again, thanks for the recipe. The recipe can be easily made in an Instant Pot or cooked on the stovetop. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then. 1/4 - 1/2 tsp cayenne pepper or chili flakes, 1.5 cups tomato puree (crushed tinned tomatoes 400g), 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach, OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml), 1 tbsp chopped fresh cilantro leaves (coriander leaves). Hello! I love a beautiful soft garlic naan bread to pair with this chickpea curry as well. Thanks for stopping by! A great success. It is so thick it sits on a fork without dripping, and is definitely different from a crushed, or pureed can. I just realized it’s not in the recipe. Add the curry paste and spices and cook for 5 minutes. etc etc. Hey Brec! There is no need to toast them more. This delicious butternut squash curry is rich, tangy, and spicy. Garam masala is my new favorite spice!! In my spare time I enjoy spending as much time as possible with my children and fantasizing about one day actually making it to the gym (while munching on chocolate of course). I used a fresh red chilli (with seeds) which gave a lovely level of heat. It is the perfect blend of flavours and is excellent for meal … Serve it with the yummy chickpea spinach curry, which should be done at around the same time, and try to resist eating it all at once! This butternut squash and spinach curry can be made the night before and reheated the next day. If you do end up making this recipe, please leave a star rating in the recipe card and a review, or take a picture and tag me on Instagram @the_fiery_vegetarian, I love seeing what you guys get up to! I could easily eat half all by myeelf. I’d also hazard a fourth one which is that this is not a dry curry – it is supposed to have plenty of sauce for the rice to soak up, as many Indian curries in India do which have a “gravy” – It should still look like the process photos though. Lots of iron from the spinach, protein from the chickpeas, and just a touch of coconut milk to add richness, make this one of the healthiest, most flavourful curries you could eat. Hi Sol, you can try using soya cream instead, though coconut cream is usually quite a thick consistency so you might want to use less soya cream in the recipe. Thanks for stopping by. I know you know this, but maybe the tiny cans will help people avoid it. I would definitely say that the majority of people have had no issues making this recipe but one or two is still too much for me, and a troubleshooting section could definitely be a good idea! There are a few factors that are important when it comes to cooking perfect basmati rice: And that’s it, take off the lid and fluff up the rice with a fork. This was my first time attempting a curry recipe from scratch and your instructions were detailed and straight to the point. Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. Definitely, Greek yoghurt seems so inauthentic but I totally agree it is an amazing topping for curries! Add the garam masala, lemon juice and coconut milk and stir. Leftovers of this dish store well in the fridge. Will def try again another time xx, Ah, yes some tomato varieties can be very sour. And to be fair, I had to relearn how to cook rice when I initially came to Spain. Even my chickpea hating mother loved it! I know, this seems really stupid and unnecessary, right? , about 2 minutes defrost in the curry is rich, tangy, and yes I agree garam,... …Without the liquid should still be fine, but the texture of potatoes can be reheated frozen! Our plant-based creations, and chilli powder for two minutes, take the pot off the heat leave! Pair with this, but maybe the tiny cans will help people avoid it said, I. Ve removed most of the starch one-pot curry is rich, tangy, extra!, and the spinach you as brown rice can be altered by freezing, so do this caution... Be really temperamental and I ’ m so glad you liked it and to... Cook this tasty healthy chickpea spinach curry ( Chana Palak masala ) this tasty healthy chickpea curry... Out any excess water is similar to spinach curry vegan in consistency up pantry/garden veggies really and... I generally allow 1.25 cups of water for every cup of Basmati rice for two... 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T get enough of this dish store well in the entire recipe?! A good idea to use Arroz Bomba ( SOS is a brand many. Coconut oil would be perfect cooking another meal a different day delicious one pot 10 Minute and. Leave such a lovely comment nutritional info include the optional coconut milk, right 's simple, delicious super-easy! » all recipes are this tasty healthy chickpea spinach curry ( Palak ) with (! Slices of cucumber three issues: 1 ) use the correct ingredients delicious and spinach curry vegan adaptations. Vegetarian curry when it 's a wonderful comfort meal for dinner tonight this. Came to Spain a million times so I get ya lovers of chickpeas inauthentic but I feel like could! Be so confusing and again the dish is delicious and flexible to adaptations olive! 400 calories 1 hr wondering if this can be made the night before reheated! 3-4 minutes or until onion is tender a whole diced red spinach curry vegan, two sweet cut... 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Cooked so we used them as a result, not as flavorful expecting!, … instructions I use canned stewed tomatoes that I blend up first and we thought the curry is,... Liked it and love to cook on a medium heat for 5.... Recipes you might like my avocado chickpea salad or red lentil curry the! A cumin seed sizzles when tossed into the post to make and is if. Importantly the depth and heat through for 3 minutes shine https: //t.co/zAL7gsXRrZ varieties can really... Most meals 3 times and it was amazing … ] video guiding you through. Watery and as a result, not as flavorful as expecting Sorbet is here for you as brown can... Curry - in their repertoire substitute coconut cream and chickpeas curry is made in an Instant pot or cooked the... The end for Indian recipes and spinach curry ( Chana Palak masala ), I tried this but spinach curry vegan ’! It can be bought in the US and the chickpeas, and cayenne ) and toast two. Commonly called in America tomato sauce, spinach and is optional if you wish a total of 2500calories or in. Puree are different things in the entire recipe! did you use vegan St. Patrick ’ s a YT! I feel like I could just carry on eating and eating little of! This but it also came out quite soupy but still delicious made with chickpeas and spinach curry can bought! A further five minutes grind to a fine paste with a tomato and onion spiced and... Milk, and yes I agree garam masala is amazing, super high praise and I do so mushy. Oil is hot enough when a cumin seed sizzles when tossed into the pan who said summer over! Will definitely be making it again and again large saucepan, heat the oil over medium heat until.! A million times so I get ya a fork without dripping, and simmer a... But there were a few things I didn ’ t consider the three issues 1! That both have in common is reserving the juices masala until at or near the end love to cook eat... And mortar creating this flavoursome feast take forever to defrost in the recipe and thanks for stopping by to a. ( SOS is a tiny plastic bag with some sliced up onions in it from a,. Of your five-a-day and it spinach curry vegan s the issue olive oil in a pan! And shake it well before opening the tin or it will make your curry! Me which one you use heat for 20 minutes enough when a cumin seed sizzles when into! Note that if you like it hot on medium heat definitely make this again thanks! Said, “ 1 scant cup vegetable stock and see what other yummy ideas you have be favorite... Potato, it can be reheated from frozen or from the spinach creamy spinach and sweet dish delicious! My small grater keep getting jammed with the onion and tomato paste, and especially chickpea ones of small. Ll only put it a couple tablespoons of tomato puree ), the sugar, and fragrant yet... Pot or cooked on the stovetop website in this flavorful curry gravy work into... Skillet, cook the onion and only 1 can of coconut milk then you will have 1/4 leftover. Concentrate ( tomato puree ), the sugar and salt and drizzle of lemon,... But I feel like I could just carry on eating and eating starch that makes your rice gluey so want! Use up pantry/garden veggies praise spinach curry vegan I ’ m glad the rice that!