Chana Saag Masala

Name: Chana Saag Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (finely chopped); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.5 teaspoon garam masala; 14.5 ounce diced tomatoes (undrained); 15 ounce chickpeas (rinsed, drained); 5 ounce fresh spinach; 0.5 cup vegetable broth; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup basmati rice (uncooked); 2 cup water; 2 tablespoon fresh cilantro (chopped, for garnish)

A comforting and aromatic Indian-inspired curry featuring tender chickpeas and vibrant spinach in a rich tomato and onion gravy, served with fluffy basmati rice.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 3
Cuisine: Indian
Difficulty: Medium
Cost: $2.48/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
Halal
High-Fiber
Kosher
Nut-Free
Pescatarian
Soy-Free
Vegan
Vegetarian

Ingredients

1 tablespoon olive oil
0.5 yellow onion (finely chopped)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.5 teaspoon garam masala
14.5 ounce diced tomatoes (undrained)
15 ounce chickpeas (rinsed, drained)
5 ounce fresh spinach
0.5 cup vegetable broth
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup basmati rice (uncooked)
2 cup water
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Cook 1 cup basmati rice according to package directions with 2 cups water and 1/4 teaspoon salt. Keep warm.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and grated fresh ginger. Cook for 1 minute more until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly, until spices are fragrant.
Pour in the undrained diced tomatoes and vegetable broth. Bring to a simmer, then add the rinsed chickpeas and fresh spinach. Cook, stirring occasionally, until spinach is wilted and the sauce has thickened slightly, about 10-15 minutes.
Season the curry with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Serve hot over the basmati rice, garnished with fresh cilantro if desired.

Notes

Adjust the consistency of the curry by adding a splash more vegetable broth if you prefer a thinner sauce.

Nutrition (per serving)

Calories: 485
Protein: 18.2 g
Carbohydrates: 83.1 g
Fat: 9.5 g
Fiber: 15.6 g
Sodium: 880 mg
Saturated Fat: 1.3 g
Sugar: 10.7 g