Just Right Spinach Chickpea Curry Vegan Chole Palak Recipes
SPINACH CURRY
I make this once a week. A quick lunch vegetable. It really tastes good. It is very similar to other vegetables I cooks, so bear with me. Please adjust the spices to your liking
Provided by Sana7149
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil.
- Add the thymol seeds (ajwain in hindi).
- Add the ginger, garlic and onions.
- When the onions get soft, add the spinach.
- Add all the spices and salt.
- ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
- ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
- ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.
Nutrition Facts : Calories 62.1, Fat 2.7, SaturatedFat 0.4, Sodium 28.4, Carbohydrate 9, Fiber 1.9, Sugar 3.1, Protein 2
JUST RIGHT SPINACH & CHICKPEA CURRY (VEGAN) - CHOLE PALAK
I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy!
Provided by magpie diner
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 15
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!
EASY BOILED SPINACH CURRY
Make and share this Easy Boiled Spinach Curry recipe from Food.com.
Provided by Andtototoo
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Put the first eight ingredients in a large saucepan or a small dutch oven.
- In the summer you may use fresh tomatoes.
- Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated.
- Add more water if needed.
- Stir in salt.
- In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat.
- Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves.
- Immediately add the spices to the spinach and stir to blend.
- Serve with plain boiled rice.
Nutrition Facts : Calories 149.1, Fat 8, SaturatedFat 1.3, Sodium 868.3, Carbohydrate 17.8, Fiber 5.4, Sugar 7.4, Protein 5
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