By DENISE HARRISON
Chana Saag (Indian Chickpea Curry)
5 steps
Prep:15minCook:15min
Chana Saag is a classic vegetarian Indian dish including chickpeas, tomatoes and spinach stewed in aromatic sauce. This simple and easy recipe is prepared in under 40 minutes!
Updated at: Thu, 17 Aug 2023 02:57:30 GMT
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Ingredients
4 servings

3 Tbspcoconut oil
or olive oil

0.5yellow onion
small, diced

1yam
small jewel, cubed, or Yukon gold potato

3 clovesgarlic
large, minced

2 tspfresh ginger
peeled and grated

1 CupFull-fat Canned Coconut Milk

1 Tbspcurry powder

1 tspground cumin
1 tspred kashmiri chili powder
optional

½ tspred pepper flakes
optional

¾ tspsea salt
to taste

¼ teaspoonground turmeric

1 x 14 ouncecan diced tomatoes
drained, un-salted recommended

1 x 14 ouncecan chickpeas
drained and rinsed

4 cupsbaby spinach
loosely packed

rice
cooked, for serving
Instructions
Step 1
Heat the coconut oil over medium-high in a medium-sized non-stick skillet. Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, about 8 to 10 minutes (Note: you can cover the skillet to help steam and cook the potato if necessary).
Step 2
While the potato and onion is cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend until completely smooth and set aside.
Step 3
Add the garlic and ginger to the skillet with the potato and onion and cook another 2 minutes.
Step 4
Add the diced tomatoes and cook until any excess water has evaporated, about 2 to 3 minutes. Add the coconut milk mixture and chickpeas to the skillet and heat to a boil. Reduce the heat slightly and add the spinach. Cover and cook until spinach has wilted, about 2 minutes. Taste the chana saag for flavor and season with additional sea salt and/or spices.
Step 5

Serve Chana Saag with cooked white rice (or grain of choice). Note: if you're not in a rush, cook the chana saag at a low simmer for an additional 10 minutes.