Vegan Palak Paneer with Chickpeas (Spinach Curry with Chickpeas)

This Vegan Palak Chickpea Paneer uses exactly that, chickpeas in place of the paneer. Without fail, this is one of my all time favorite recipes, hands down! Not only is it super easy to make, it's creamy, bursting with flavor, and super healthy. Need I convince you more?

Not only do I have a special place in my heart for this vegan palak paneer with chickpeas, there's one for Indian food in general. I loveeeee Indian cuisine, and am forever amazed at how it transforms ordinary ingredients into nutritious, flavortown creations.

Guys, you can't go wrong with this curry. Whenever I make it for a new crowd, they are blown away. A true crowd pleaser. To be honest, I really can't take much credit either. Flavortown in this dish is brought to you by the array of spices used in Indian cuisine.

Did I mention this dish is SUPER easy to make? You literally blend all the fresh ingredients. Then add them to the bloomed spices (I taught you more about this in my coconut red lentil dal recipe). Cook everything for 8-15 minutes and voila - you have a super tasty, quick, filling meal!

Home Cook Substitutions

Want to use paneer? Great! Go for it! I have a hard time finding it up in the mountains of Colorado where I live. You could also use farmers cheese, tofu, chickpea tofu, lentils, or chicken for the protein in this dish.

Traditionally this dish is served with rice or na'an. I've also found it freezes and reheats like a dream!

Vegan Palak Paneer with Chickpeas (Spinach Curry with Chickpeas)

Pin Recipe

Print Recipe

★★★★★

5 from 1 reviews

A creamy and well spiced spinach based curry that uses chickpeas instead of paneer. A vegan, gluten-free curry that is a staple in my house! Plus, you can easily use chicken or paneer... you do you!

• Author: Emily Marrs
• Prep Time: 5
• Cook Time: 15
• Total Time: 20 minutes
• Yield: 3-4 servings 1x
• Category: Mains
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 2 cups packed spinach (4 big handfuls)
• 2 medium tomatoes
• 1 inch ginger
• 1 medium chili (I used serrano but jalepeno works too)
• ½ cup coconut milk (save a small bit if you want to use it as a garnish)
• ½ cup water
• 1 tsp coconut oil or ghee
• ½ cup onion (diced)
• 2 tsp nutritional yeast
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp kosher salt (to taste)
• 1 tsp sugar
• 1 can garbanzo beans (rinsed)

TO SERVE:

• rice or na'an
• cilantro & red pepper flakes
• coconut milk
• lime wedges

Instructions

1. 1. Blend all ingredients but the spices together using food processor or blender.
2. 2. In a deep frying pan, heat coconut oil/ghee over medium heat. Once hot, add onion and spices and toss to coat. Cook until onions become fragrant, 3-4 minutes.
3. 3. Add the blended ingredients and garbanzo beans to the a pan. Bring the mixture to a boil, then reduce heat to medium low and cook for 8-15 minutes until curry thickens.
4. 4. Serve with rice or na'an.
   Optional garnish: lime wedges, cilantro, coconut milk, red pepper flakes.

Notes

> Lasts a week or more in fridge.

> sub chicken/tofu/tempeh for beans.

Keywords: palak paneer, vegan palak paneer, chickpea,