Ingredients
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2 fresh tomatoes
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1⁄2 inch cube fresh ginger
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1 fresh green chile optional
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3 tablespoons grapeseed oil or any other light oil such as canola
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1⁄4 teaspoon asafoetida powder optional
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1 teaspoon whole cumin seed
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3 cups fresh spinach
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1 14 ounce can chickpeas 14 or 15 oz can
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1⁄4 - 1⁄2 cup water
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1 tablespoon ground coriander
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Directions
Prep Time: 20 m | Cook Time: 40mins | Serves: 3
Just Right Spinach & Chickpea Curry (Vegan) – Chole Palak
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Steps
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1
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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. |
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2
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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. |
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3
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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. |
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4
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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. |
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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! |
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