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Easy 30-Minute Chana Saag - a classic vegetarian Indian dish | TheRostedRoot.net #healthy #vegan #vegetarian #dinner #recipe
Easy 30-Minute Chana Saag
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Author: Julia
  • 3 tablespoons 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 teaspoons fresh ginger peeled and grated
  • 1 cup full-fat canned coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes optional
  • 3/4 teaspoon 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
  1. Heat the coconut oil over medium-high in a medium-sized non-stick skillet. Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, about 8 to 10 minutes (Note: you can cover the skillet to help steam and cook the potato if necessary).
  2. While the potato and onion is cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend until completely smooth and set aside.
  3. Add the garlic and ginger to the skillet with the potato and onion and cook another 2 minutes.
  4. Add the diced tomatoes and cook until any excess water has evaporated, about 2 to 3 minutes. Add the coconut milk mixture and chickpeas to the skillet and heat to a boil. Reduce the heat slightly and add the spinach. Cover and cook until spinach has wilted, about 2 minutes. Taste the chana saag for flavor and season with additional sea salt and/or spices.
  5. Serve Chana Saag with cooked white rice (or grain of choice). Note: if you're not in a rush, cook the chana saag at a low simmer for an additional 10 minutes.