– 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
For 2 minutes, cook garlic and ginger in the skillet with potato and onion.Add diced tomatoes and cook 2–3 minutes to remove excess water.
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.