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Spinach and chickpea curry (Palak chole) - Marie's Daily Cooking

Spinach and chickpea curry (Palak chole)


Palak chole (also called chana palak) is a delicious Indian meal. It is made with chickpeas, spinach, tomato puree and spices of course. With its high content in protein, it’s definitely a healthy vegan dish, and besides it’s simple and quick to prepare ! You can serve it with naan, chapati or rice for instance.

Spinach and chickpea curry (Palak chole)

Servings 6
Prep Time 20 minutes
Cook Time 25 minutes


  • 400 g chickpeas
  • 350 g tomato dices
  • 120 g spinach baby spinach or frozen spinach
  • 1 onion
  • 2 garlic cloves
  • 1 cm fresh ginger
  • 10 cl coconut milk you can replace it with vegetable broth or plant based cream like cashew cream
  • 1 tsp paprika or red chilli powder
  • ½ tsp garam masala powder
  • 1 tsp curry powder
  • ½ tsp powdered cumin
  • ½ tsp powdered turmeric
  • ½ tsp ground coriander
  • ½ tsp aamchoor powder or lemon juice instead
  • Oil or butter or ghee
  • Few sprigs of cilantro


  • Finely chop the onion, garlic and ginger.
  • In a large frying pan, heat a little oil (or butter or ghee) and then fry the onion over low heat for 5 minutes until translucent.
  • Add the garlic and fry for another 2 minutes.
  • Then add the ginger and fry for 2 minutes.
  • Add the spices and mix well. Heat for 1 to 2 minutes.
  • Pour the diced tomatoes and their juice over the mixture. Add at the same time the vegetable broth or vegetable milk. Simmer for 3 to 4 minutes.
  • Drain the chickpeas and incorporate them to the mixture (you can use the water from the chickpeas for other recipes!). Simmer on very low heat for 5 minutes.
  • Finally add the spinach and simmer for another 5 minutes.
  • Just before serving, sprinkle with fresh coriander leaves.


Serve with basmati rice and/or Indian naan (see recipe on the blog).
Course: Main Course
Cuisine: Indian
Keyword: Chickpea, Curry, Spinach

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