Chana Palak Nariyal Curry

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.

3. 3

   Stir in 2 cloves of minced garlic and 1 inch of grated fresh ginger, cooking for another 1 minute until fragrant.

4. 4

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder, stirring constantly for 30 seconds until aromatic.

5. 5

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes and 1 (15 ounce) can of rinsed and drained chickpeas, bringing the mixture to a simmer.

6. 6

   Stir in 5 ounces of roughly chopped fresh spinach and 1 (13.5 ounce) can of full-fat coconut milk, cooking for 5-7 minutes until the spinach wilts and the curry thickens slightly.

7. 7

   Season the curry with 1/2 teaspoon of garam masala and salt to taste, adjusting the flavors as needed.

8. 8

   Garnish the Chana Palak Nariyal Curry with fresh chopped cilantro before serving.