Coconut-Spiced Chickpea and Spinach Delight

Spiced Chickpea and Spinach Curry with Coconut Milk (Chana Saag)

Imagine a vibrant, comforting bowl of Spiced Chickpea and Spinach Curry, bathed in a creamy coconut milk sauce. This Chana Saag offers a delightful dance of earthy spices, tender chickpeas, and fresh spinach, resulting in a deeply flavorful and satisfying vegetarian meal. Its warmth and fragrant aroma make it perfect for a cozy weeknight dinner or a flavorful addition to any vegetarian feast. This recipe is a celebration of simple ingredients elevated by the magic of spices, making it a perfect example of #comfortfood and #vegetarian cuisine.

Chana Saag, a staple in Indian cooking, is a testament to the versatility of chickpeas and spinach. The creamy coconut milk adds a luxurious touch, while the blend of cumin, coriander, turmeric, and a hint of cayenne pepper creates a symphony of flavors that will tantalize your taste buds. It's a dish that's both nourishing and delicious, making it a go-to for weeknight dinners or special occasions. The hearty chickpeas provide a substantial protein source, while the spinach contributes essential vitamins and minerals, making this a truly #healthyfood option. Serve it with fluffy basmati rice and warm naan bread for a complete and satisfying meal. A side of cooling cucumber raita provides the perfect contrast to the warming spices.

Recipe Details

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 4 servings

Ingredients

Category	Ingredient	Quantity
Oils & Fats	Coconut oil	2 tbsp
Aromatics	Onion, finely chopped	1 medium
Aromatics	Garlic, minced	2 cloves
Aromatics	Ginger, grated	1 inch
Spices	Green chili, finely chopped (optional)	1
Spices	Ground cumin	1 tsp
Spices	Ground coriander	1 tsp
Spices	Turmeric powder	1/2 tsp
Spices	Cayenne pepper (optional)	1/4 tsp
Canned Goods	Diced tomatoes, undrained	1 (14.5 oz) can
Legumes	Chickpeas, drained and rinsed	1 (15 oz) can
Leafy Greens	Fresh spinach, roughly chopped	5 oz
Dairy & Alternatives	Coconut milk	1 (13.5 oz) can
Acids	Lemon juice	1 tbsp
Seasoning	Salt	To taste
Garnish	Fresh cilantro, chopped	For garnish

Instructions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
3. Add the minced garlic, grated ginger, and chopped green chili (if using). Sauté for 1 minute more, until fragrant.
4. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
5. Add the diced tomatoes (with their juice) and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6. Add the drained and rinsed chickpeas and the chopped spinach. Stir well to combine.
7. Pour in the coconut milk and bring the curry to a gentle simmer.
8. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
9. Stir in the lemon juice and season with salt to taste.
10. Garnish with fresh cilantro and serve hot over cooked basmati rice.

Expert Tips & Variations

• For a richer flavor, add a tablespoon of tomato paste along with the diced tomatoes.
• If you don't have fresh spinach, you can use frozen spinach. Thaw and squeeze out any excess water before adding it to the curry.
• Add other vegetables, such as cauliflower florets or diced sweet potatoes, to the curry for added texture and nutrition. Just be sure to adjust cooking time as needed.

Nutritional Information (Per Serving)

Calories: Approximately 450
Protein: 15g
Carbohydrates: 55g
Fat: 25g

Serving Suggestions

Serve this delicious Chana Saag with basmati rice and naan bread for dipping. A side of cucumber raita (yogurt with cucumber and mint) provides a cooling contrast to the spices. This #chickpeacurry and #spinachcurry is also perfect for a #vegan or vegetarian spread. Enjoy!

Looking for more delicious vegetarian comfort food recipes? Visit our blog at FlavorTrailRecipes.blogspot.com for more inspiring dishes!