Chana Saag Curry

Name: Chana Saag Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 tablespoon vegetable oil; 1 yellow onion (chopped); 4 clove garlic (minced); 2 tablespoon fresh ginger (grated); 1 tablespoon curry powder; 1 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.5 teaspoon red pepper flakes; 2 can chickpeas (rinsed and drained); 1 can diced tomatoes (undrained); 1 can coconut milk; 10 ounce fresh spinach; 0.5 cup fresh cilantro (chopped); 0.5 teaspoon salt; 2 package pre-cooked basmati rice; 4 piece naan bread (warmed)

A vibrant and aromatic Indian-inspired curry featuring chickpeas and fresh spinach in a spiced tomato-coconut sauce, perfect with fluffy basmati rice and warm naan.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Indian
Difficulty: Easy
Cost: $3.91/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Pescatarian
Low-Sugar

Ingredients

2 tablespoon vegetable oil
1 yellow onion (chopped)
4 clove garlic (minced)
2 tablespoon fresh ginger (grated)
1 tablespoon curry powder
1 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.5 teaspoon red pepper flakes
2 can chickpeas (rinsed and drained)
1 can diced tomatoes (undrained)
1 can coconut milk
10 ounce fresh spinach
0.5 cup fresh cilantro (chopped)
0.5 teaspoon salt
2 package pre-cooked basmati rice
4 piece naan bread (warmed)

Instructions

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and red pepper flakes (if using). Cook, stirring, for 1 minute to toast the spices.
Stir in the rinsed and drained chickpeas, diced tomatoes, and coconut milk. Bring to a simmer, then reduce heat to low and cook, uncovered, for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Once all spinach is wilted, stir in the chopped fresh cilantro and 1/2 teaspoon salt. Taste and adjust seasoning as needed.
Meanwhile, heat the pre-cooked basmati rice according to package directions. Warm the naan bread according to package directions.
Serve the Chana Saag Curry hot with basmati rice and warmed naan bread.

Notes

Leftovers are excellent and can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 480
Protein: 19.5 g
Carbohydrates: 65.5 g
Fat: 16 g
Fiber: 12 g
Sodium: 750 mg
Saturated Fat: 10 g
Sugar: 5 g