Chana Saag Curry

A fragrant and hearty chickpea and spinach curry simmered in a spiced tomato and coconut milk sauce, served with fluffy basmati rice and warm naan bread.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.96/serving

Dietary

• Dairy-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• comfort food
• quick
• savory
• spicy

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 15 ounce diced tomatoes (undrained)
• 13.5 ounce coconut milk (full fat)
• 15 ounce chickpeas (rinsed and drained)
• 5 ounce fresh spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup basmati rice
• 3 cup water
• 2 naan breads
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Cook the basmati rice: Rinse the basmati rice thoroughly. In a medium saucepan, combine rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, heat coconut oil in a large skillet or pot over medium heat. Add the yellow onion and cook until softened, about 5 minutes.
3. Stir in the garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Add the curry powder, ground cumin, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly.
5. Stir in the diced tomatoes and coconut milk. Bring to a gentle simmer. Add the chickpeas and spinach. Cook for 5-7 minutes, or until spinach is wilted and the curry has thickened slightly. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Warm the naan bread according to package directions.
7. Serve the Chana Saag Curry hot over the basmati rice, garnished with fresh cilantro if desired, and with warm naan bread on the side.

Notes

Adjust the cayenne pepper to your desired spice level. Leftovers can be stored in an airtight container for up to 4 days.

Nutrition (per serving)

• Calories: 620
• Protein: 19.5 g
• Carbohydrates: 90.2 g
• Fat: 21.8 g
• Fiber: 15.3 g
• Sodium: 780 mg
• Saturated Fat: 14.1 g
• Sugar: 10.5 g