Description
A rich and comforting chickpea spinach masala simmered in a spiced tomato-coconut sauce and finished with a fragrant garlic and spice tadka. Perfect for a hearty plant-based meal with rice or flatbread.
Ingredients
- 2 tablespoons neutral oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green chile, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder or mild paprika
- 1 tablespoon tomato paste
- 1 can (14 ounces / 400 grams) crushed tomatoes
- 2 cans (15 ounces / 425 grams each) chickpeas, drained and rinsed
- 3/4 cup full-fat coconut milk
- 1/2 cup water, plus more as needed
- 5 ounces (140 grams) baby spinach
- 1 teaspoon fine salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1 tablespoon lemon juice
- 2 tablespoons oil or vegan butter
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 4 garlic cloves, thinly sliced
- 1 to 2 dried red chilies
- 8 to 10 curry leaves (optional)
- 1/2 teaspoon red chili flakes
- Cooked basmati rice (for serving)
- Warm naan or roti (for serving)
- Fresh cilantro, chopped (for serving)
Instructions
- Heat oil in a large pan over medium heat. Add chopped onion and cook for 7 to 8 minutes until softened and lightly golden.
- Add garlic, ginger, and green chile. Cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 30 seconds to bloom the spices.
- Add tomato paste and cook for 1 minute. Pour in crushed tomatoes and simmer for 5 to 6 minutes until slightly thickened.
- Add chickpeas, coconut milk, and water. Season with salt, pepper, and optional sugar. Simmer uncovered for 10 minutes, lightly mashing some chickpeas for a creamier texture.
- Add spinach in batches, stirring until wilted. Simmer for 2 to 3 minutes more, then stir in lemon juice and adjust seasoning.
- In a small pan, heat oil or vegan butter. Add cumin seeds and mustard seeds until they sizzle. Add sliced garlic, dried chilies, and curry leaves, cooking until garlic is lightly golden.
- Stir in chili flakes and remove from heat. Pour the hot tadka over the masala and let sit briefly.
- Serve hot with rice or flatbread, garnished with fresh cilantro.
Notes
- Swap spinach with kale, allowing extra cooking time.
- Use cashew cream instead of coconut milk for a different richness.
- Add cooked potatoes or cauliflower for more texture.
- Adjust spice level by reducing or increasing chilies.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat gently with a splash of water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
