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

A plant-based curry that’s nourishing, protein-rich, and full of flavour

Naga’s spinach and chickpea curry (chana palak) shows just how good vegan food can be. Tender chickpeas simmer with fresh spinach in a tomato and onion base, flavoured with cumin, coriander, ginger-garlic paste, green chilies, and dried fenugreek leaves (kasuri methi). A squeeze of lemon brightens the dish, while blended cashews add a natural creaminess – no dairy needed. This traditional North Indian recipe is as nourishing as it is delicious.

Ready in just 2 minutes, this curry is so convenient to have in your freezer. The balance of spicy heat, tangy tomatoes, and fragrant spices makes it vibrant and layered, not heavy or one-note. Pair it with steamed basmati or jeera rice to soak up the velvety gravy, and you’ve got a complete meal that fuels your body with protein, iron, and fibre. Whether you’re vegan, vegetarian, or simply after a healthier Indian meal, this is proof that nutritious food can still taste rich and satisfying.

Cooked with ️ by Naga

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves 2
  
  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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