An easy Chana Saag recipe that can be prepared in just half an hour!
INGREDIENT
– 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
Use a medium-sized non-stick skillet to heat coconut oil on medium-high.
Step 1
INSTRUCTIONS
Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, 8–10 minutes.
Step 2
In a small blender, mix coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric while the potato and onion cook. Blend until smooth and set aside.
Step 3
Cook garlic and ginger for 2 minutes in the skillet with the potato and onion. Add diced tomatoes and cook for 2–3 minutes to evaporate excess water.
Step 4
Heat coconut milk and chickpeas in the skillet until boiling. Turn down the heat and add spinach.
Step 5
Cover and cook spinach for 2 minutes until wilted. Check the chana saag's flavour and add sea salt and spices.
Step 6
Serve Chana Saag with cooked white rice or other grain. Cook chana saag at a low simmer for 10 minutes if you're not in a hurry.