Best Just Right Spinach Chickpea Curry Vegan Chole Palak Recipes

Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak image

Provided by magpie diner

Categories Curries

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

2 fresh tomatoes, quartered
1/2 inch cube fresh ginger, cut in half
1 fresh green chile (optional)
3 tablespoons grapeseed oil (or any other light oil such as canola)
1/4 teaspoon asafoetida powder (optional)
1 teaspoon whole cumin seed
3 cups fresh spinach, chopped
1 (14 ounce) can chickpeas (14 or 15 oz can, won't matter much)
1/4-1/2 cup water
1 tablespoon ground coriander
1/2 teaspoon ground chili powder
1/2 teaspoon turmeric
1 teaspoon sea salt (or to taste)
1/2 teaspoon garam masala
fresh cilantro, chopped fine (optional)

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!

Chickpea Curry (Vegan -Pressure Cooker) image

Provided by Jubes

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

8 teaspoons olive oil
4 teaspoons cumin seeds
1 large onion, finely sliced
4 teaspoons crushed garlic (extra if you want more garlic flavour)
2 teaspoons ground coriander
2 teaspoons garam masala (extra for a spicier dish)
2 teaspoons ground turmeric
3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
3 large potatoes, peeled and cut into cubes
1/4 teaspoon salt (add more to taste if desired)
1/4 teaspoon fresh ground black pepper
1/2 cup water
fresh cilantro stem, as garnish (cilantro also known as coriander)

Steps:

Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
Reduce the heat and stir in the garlic and other spices.
Add all remaining ingredients (except garnish).
Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.