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
