Chana Saag (Indian Chickpea Curry)

Name: Chana Saag (Indian Chickpea Curry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan, Greek, European, Mediterranean, American, African, Southern
Ingredients: 3 Tbsp coconut oil, or olive oil; 1/2 small yellow onion, diced; 1 small jewel yam, cubed, or Yukon gold potato; 3 cloves large garlic, minced; 2 tsp fresh ginger, peeled and grated; 1 cup full-fat canned coconut milk; 1 Tbsp curry powder; 1 tsp ground cumin; 1 tsp red kashmiri chili powder, optional; 1/2 tsp red pepper flakes, optional; 3/4 tsp sea salt, to taste; ¼ teaspoon ground turmeric; 1 (14-ounce) can diced tomatoes drained, un-salted recommended; 1 (14-ounce) can chickpeas, drained and rinsed; 4 cups baby spinach, loosely packed; Cooked rice for serving

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.