Naga's Spinach Chickpea Curry "Palak Channa" (V)

This incredibly tasty and healthy curry is made with tender chickpeas cooked in a spicy onion, tomato and spinach gravy. It also has a zing of green chillies, ginger-garlic, coriander powder, cumin seeds, lemon juice, dried fenugreek leaves and garam masala. It is an absolute powerhouse of protein intensified with the spicy and tangy flavours of the these spices.

Cooked with ️ by Naga

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Double Serve
  
  Preparation, open pouch before reheating:
  Step 1 - Defrost overnight in your fridge
  Step 2 - Microwave until hot (approx 2mins)
  
  🥬 This meal is suitable for vegans
  🍜 Best served with rice Jeera Rice - get yours here
  
  Ingredients: Vegetable oil, Cumin seeds, Onions, Tomato, Green chillies, Ginger, Garlic, Cashews, Spinach, Chickpeas, Coriander powder, Red chilli powder, Dried fenugreek leaves, Garam masala, Lemon juice, Salt
  
  Contains: Cashews
  

• Hi I'm Naga,
  
  I’m vegetarian as it’s a cultural tradition in my family. Living in Mascot in Sydney’s inner South we’re not close to many authentic Indian restaurants, so I started cooking for myself and my family, and then for my friends. Any time there’s a party coming up they’ll put in an order and I get so much joy from it that I’m joining FoodSt to share that with even more people. My love of cooking started with simple chutneys and dahl chickpea curries, guided by my Mum and mother in law. They have very different styles of cooking, one focused on heat and spice, the other on more subtle flavours and traditional Indian cooking techniques. I learned by sight first, following family recipes, and then added my own twists and new flavours. My children are two and ten now and both love traditional Indian food even though they’ve grown up surrounded by so much choice and that’s one of proudest achievements.

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