Seasonal Recipes

Chana Palaak (Green Coconut Curry)

Serves 2

2 tablespoons olive or coconut oil
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
5 curry leaves
1/2 onion, diced
1 teaspoon salt
1 inch fresh ginger, peeled and minced
6 cups loosely packed spinach leaves
lemon juice
1 cup full fat coconut milk
200 grams cooked chickpeas
cooked quinoa or rice for serving

Heat the oil in a large skillet over medium heat. Add the spices and the curry leaves and cook until fragrant and beginning to pop, about 10-20 seconds. Add the onion, ginger and salt and sautee until the onion is soft and translucent.  Add the spinach and cook until just wilted. Add a squeeze of lemon to keep the spinach vibrant and remove the pan from the heat. Transfer the mixture to a blender and pulse 5-10 times until you have a chunky puree. Return the mixture to the pan. Add in the coconut milk and chickpeas and stir to combine. Serve with rice or quinoa.