Spiced Chickpea Curry with Spinach — Chana Masala
Around 25% fewer calories and significantly lower fat, oil reduced throughout and extra spinach added to extend the dish, with the authentic amchur, cumin, and coriander spice depth, the characteristic tangy tomato sauce, and the hearty chickpea texture of the classic.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 1 × 400g canned chickpeas. Finely dice 1 large onion. Mince 2 garlic cloves. Grate 12g fresh ginger. Measure out 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp garam masala, 0.5 tsp amchur, 0.25 tsp turmeric, 0.25 tsp Kashmiri chilli powder. Have 100g baby spinach ready.
Saute
Heat 0.5 tsp vegetable oil in a medium heavy pan over medium heat. Cook diced onion for 8 minutes, stirring occasionally, until deeply golden and caramelised.
Bloom
Add minced garlic and grated ginger, cook 1–2 minutes until fragrant. Add cumin, coriander, turmeric, and chilli powder; stir 1 minute until spices are toasted and aromatic.
Build
Stir in 1 tbsp tomato purée for 1 minute until darkened. Add 1 × 400g canned chopped tomatoes and simmer over medium heat 10 minutes, stirring occasionally, until sauce thickens and darkens.
Simmer
Add drained chickpeas, stir to coat thoroughly in sauce. Simmer over low heat 12 minutes until chickpeas absorb the flavour. Stir in spinach until fully wilted, then add garam masala and amchur. Taste and adjust salt.
Plate
Transfer chana masala to serving bowls, scatter with fresh coriander and sliced green chilli. Serve alongside warm roti or steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.