Spiced Chickpea and Spinach Curry (Chana Saag)
Dive into a vibrant and flavorful Chana Saag, a warmly spiced curry featuring tender chickpeas and leafy spinach simmered in a rich, aromatic tomato-based sauce. This comforting dish, perfect for a satisfying and wholesome weeknight meal or a delicious vegetarian option to share with friends and family, delivers a delightful balance of earthy, savory, and subtly spicy notes. Get ready to savor every spoonful!
A Vegetarian Comfort Food Delight
This Chana Saag recipe is a testament to the versatility and deliciousness of vegetarian cuisine. The combination of creamy chickpeas (#chickpea), tender spinach (#spinach), and a medley of warming spices creates a truly satisfying and flavorful curry. It's the perfect example of #comfortfood at its finest, ideal for chilly evenings or any time you crave a hearty, plant-based meal. The recipe is relatively quick to prepare, making it a fantastic option even on busy weeknights.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes, undrained (400g)
- 1 (15 oz) can chickpeas, drained and rinsed (425g)
- 5 oz baby spinach (142g)
- 1/2 cup vegetable broth
- 1/4 cup chopped cilantro, for garnish
- Juice of 1/2 lemon or lime
- Salt and pepper to taste
Instructions
- Heat the coconut oil (or vegetable oil) in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
- Add the minced garlic, grated ginger, and chopped green chili (if using) and cook for another minute, until fragrant.
- Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Add the diced tomatoes (with their juices) and chickpeas to the pot. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
- Stir in the baby spinach and vegetable broth. Cook for 3-5 minutes, until the spinach has wilted.
- Stir in the lemon or lime juice and season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
Expert Tips & Variations
For a richer, creamier curry, stir in 1/4 cup of coconut milk or heavy cream at the end of cooking. Adjust the amount of green chili and cayenne pepper to control the heat level. You can also add a pinch of garam masala at the end for added depth of flavor. This #chickpea and #spinach #curry is incredibly versatile!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 15g |
Serving Suggestions
Serve this delicious Chana Saag hot with basmati rice or naan bread. A dollop of plain yogurt or raita (yogurt with cucumber and mint) can provide a cooling contrast to the spices. The earthy flavors of this #vegetarian #curry pair perfectly with fluffy rice and the warm, soft texture of naan.
Explore More Delicious Recipes!
Visit FlavorTrailRecipes.blogspot.com for more flavorful vegetarian recipes and culinary adventures! We're constantly adding new and exciting dishes to our collection, so be sure to check back often for inspiration.
#vegetarian #curry #chickpea #spinach #healthyfood #comfortfood #indianfood