Monday, November 21, 2016

Chloe Palak (Spinach & Chickpea Curry)

Beats me really. Why is it women must insist on a big-modern-stylish kitchen prior to settling down. Really, it does not make sense, but you know what? Just leave it to this current generation of women power. They, yes they or perhaps also slyly instigated by their modern trendy mums, women these days somehow have mastered the art of fine tuning their future husbands for a beautiful kitchen. Of course, how can a grand wedding not included Chilli Coriander Steamed Fish). But sadly, once the dust has settled down, who actually care if cooking takes place. Not as far as I know. Grand kitchen will remain as a showroom set, (more at Malaysian Coriander Spaghetti). On the other hand, eating at mums, or mil or eating out becomes the lifestyle,  but when they cook, oh-my-god, you should see the big showing off on social media. Whatever, nothing to do with me, neither I want to poke my nose into other people's affairs, for me, call me the old school of thought, I am still faithfully cooking and on Saturdays, I make it a point in cooking a vegetarian meal vegetable green currycauliflower coriander currymoor kolumbu/yogurt curryvegetable kurma Indian okra curry). This Chloe Palak came on board for adding another feather to my existing collection of vegetarian cuisine Showcasing the healthy and affordable "Popeye The Sailor Man's"(amazing health benefits of spinach) spinach, (potato spinach, spinach sambar/dhal currycumin spinach and tofu & spinach tomato soup) and protein packed chickpea (spicy chickpea & long beans) in a thick, creamy and fragrant curry.

1 can chick peas (or 1 cup of soaked for at least 4 hours and simmer till tender chick peas)
1 bunch spinach - rinse, please soak and rinse to get of rid sand and soil
1 medium size tomato - slice
1 tsp ginger paste
1 tsp garlic paste
1/4 cup thick coconut milk
1/2 tbsp dried fenugreek leaves or some curry leaves
 4 tbsp of oil
Salt to taste
Water as needed (depending on how thick or runny you prefer the curry)
For the curry paste
1/2 tbsp plain chilli powder
1 tsp turmeric
1 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp cumin powder
A little garam masala
**mix these ingredients with some water for a thick paste

Heat oil
Saute ginger paste and garlic paste.
Add curry paste.
Cook and stir till aromatic and oil splits.
Add tomato.
Stir in.
Pour 1 1/2 cups of water.
Add spinach.
Stir and cook to soften spinach/or till mushy.
Tip in chick pea (without the liquid).
Season with salt.
Pour in coconut milk.
Stir and simmer to heat through.
Off the heat and combine in fenugreek leaves or curry leaves.

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  1. Spinach and Chickpeas.. such a healthy combo..Love it!!

  2. we never put spinach in it, will try this time
    keep in touch

  3. ha ha loved reading it Nava...Its truth the kitchen will remain clean as no time for cooking or some thinks cooking is a disgusting job... Very nice and healthy curry

  4. Honestly, I've only eaten chickpeas in the kacang putih form. Love to try this dish some day..... xoxo

  5. Looks so lovely!! The coconut milk will make such a difference!

  6. wonderful explanation nava:)looks so delicious

  7. Both are my favourite! It must be very delicious.

  8. I truly enjoyed reading your post, may be even tiny bit more than your delicious looking dish.

    Step by step photos are really helpful.

  9. Healthy and delicious curry....!Love it and well explained..!!

  10. So much loving this comfort and yummy bowl of goodness...

  11. I love veg food more and i love how this recipe is simple and easy to make.. will try it.. Thanks fr sharing

  12. I love curries like this... so good with rice or chapathis...

  13. Hey Nava, you're cooking chickpeas too? Seems like a trend now ^_^

  14. Yum yum i like this dish. can eat with steaming rice. Heaven.

  15. Looks super yummy .I love the combo of methi and chickpeas ..

  16. How did I ever miss this super duper thing? Muah... Thanks for the recipe Nava and a very Happy New Year..

  17. My favorite combination and protein rich gravy.

  18. Love spinach love chickpeas my type of recipe.


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