Chana Saag
A chickpea and leafy green curry dish cooked with aromatic spices and tomato base. Served warm with rice or bread, yielding a thick, fragrant stew.
Ingredients
Method
Dice the onion; mince the garlic and ginger; roughly chop the leafy greens.
Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes until softened and lightly golden, stirring occasionally.
Add the minced garlic and ginger; cook for 1–2 minutes until fragrant.
Stir in the garam masala, cumin, and turmeric; cook for 30 seconds to bloom the spices.
Pour in the canned tomatoes (with juice) and vegetable broth. Stir well and bring to a simmer.
Add the drained chickpeas; return to a simmer and cook for 10 minutes.
Add the chopped leafy greens (in batches if needed, stirring until wilted). Simmer for 8–10 minutes until the greens are tender and the curry thickens slightly.
Taste and adjust salt. Finish with lime juice to brighten the flavors.
Serve hot with rice, naan, or flatbread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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