Chickpea & Spinach Curry (Chole Palak)

It’s been a while since my last post as we were over in Poland supporting the Boys in Green (and the local Boys in White and Red).
I’ll have to do some Polish-inspired posts one of these days, but in the meantime here’s one for a delicious veggie curry that I made last night … and again this morning it was so good! Thanks Nelius for passing on the recipe


  • 1 400g can of chickpeas, rinsed and drained
  • 100g fresh spinach, chopped
  • 3 medium tomatoes, quartered
  • ½ inch piece ginger, roughly chopped
  • 1 small hot red chilli (use a milder one if you prefer)
  • 3 tbsp oil
  • ¼ tsp asafoetida
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • ½ tsp garam masala

Serves 2 as a main, 4 as a side


  1. Blend the tomatoes, ginger and chilli to a purée
  2. Heat the oil in a saucepan, and when hot add the cumin seeds and asafoetida
  3. Stir for a minute until the seeds pop, and then add the tomato mix, coriander, turmeric and chilli powder
  4. Simmer for 3-4 mins until the sauce reduces and starts to seperate from the oil
  5. Tip in the chopped spinach, half a cup of water and the salt. Simmer for another few mins
  6. Add the chickpeas and roughly crush them, leaving a good few whole. Leave to bubble for 5 mins, stir through the garam masala and serve

1 Notes

  1. tempting-food posted this