VEGAN FRIENDLY PALAK CHANA

This creamy, garlicky spinach chickpea curry is a rich, protein‑packed vegan version of Indian palak paneer. It’s dairy‑free and can be made  in about half an hour. This recipe goes perfectly with roti, paratha, and rice.

Vegan Palak Chana

Serving- 4

Diet: Vegan / gluten‑free

Ingredients

• 1 tbsp oil

• ½ tsp cumin seeds

• 1 small onion (finely chopped)

• 2–3 garlic cloves (minced)

• 1 tsp ginger (grated)

• 1 green chilli (finely chopped, optional)

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp turmeric

• ½ tsp garam masala

• ½ tsp red chilli powder (optional)

• 400 g chickpeas (drained and rinsed)

• 200 g fresh spinach

• ½ cup cashew nuts (soaked in hot water for 15–20 minutes)

• 1 tbsp lemon juice

• Fresh coriander (chopped, for garnish)

Method

• Drain the soaked cashews and blend with ½  a cup of water until smooth. Set aside.

• Heat oil  in a pan over medium heat. Add cumin seeds and let them sizzle.

• Add onion, garlic, ginger, and green chilli. Sauté for 5 minutes until onions are soft and golden-brown.

• Add cumin powder, coriander powder, turmeric, garam masala, and red chilli powder. Stir for 30 seconds until fragrant.

• Add chickpeas and a splash of water. Cook for about 3-4minutes, gently mashing a few chickpeas with the back of a spoon to thicken the curry.

• Add chopped spinach and the cashew cream . Stir well and cook for 5 minutes until spinach is wilted and the curry is creamy.

• Season with salt, add more water if it’s too thick, and add lemon juice according to your preference, and your dish is now ready to be served ,you can garnish it with fresh coriander leaves.

• Serve hot with whole‑wheat rotis, parathas, or steamed rice.

Vegan Palak Chana served with Rice or Roti