Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak

• fresh tomatoes, quartered↗2
• inch cube fresh ginger, cut in half1⁄2
• fresh green chile (optional)↗1
• tablespoons grapeseed oil (or any other light oil such as canola)↗3
• teaspoon asafoetida powder (optional)1⁄4
• teaspoon whole cumin seed↗1
• cups fresh spinach, chopped↗3
• (14 ounce) can chickpeas (14 or 15 oz can, won't matter much)1
• cup water↗1⁄4 - 1⁄2
• tablespoon ground coriander↗1
• teaspoon ground chili powder↗1⁄2
• teaspoon turmeric↗1⁄2
• teaspoon sea salt (or to taste)↗1
• teaspoon garam masala↗1⁄2
• fresh cilantro, chopped fine (optional)↗

Step-by-step instructions

1. 1

   Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.

2. 2

   In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.

3. 3

   Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.

4. 4

   Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.

5. 5

   The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!