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Vegan Palak Paneer with Chickpeas (Spinach Curry with Chickpeas)

green curry inside blue container with metal serving spoon
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★★★★★

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!

Ingredients

Scale
  • 2 cups packed spinach (4 big handfuls)
  • 2 medium tomatoes
  • 1 inch ginger
  • 1 medium chili (I used serrano but jalepeno works too)
  • 1/2 cup coconut milk (save a small bit if you want to use it as a garnish)
  • 1/2 cup water
  • 1 tsp coconut oil or ghee
  • 1/2 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,

Find it online: https://modernhomecook.com/vegan-palak-chickpea-paneer/