Description
Chana Saag Curry is a flavorful and creamy vegetarian Indian-inspired dish featuring chickpeas and spinach cooked in a spiced coconut milk sauce. Served over fluffy long grain white rice, this comforting meal is perfect for a nutritious weeknight dinner packed with protein and vibrant spices.
Ingredients
Rice
- 1.5 cups long grain white rice
- 3 cups water
Chana Saag Curry
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 2 Tbsp olive oil
- 1 Tbsp curry powder (hot or mild)
- 1 tsp ground cumin
- 3/4 tsp salt, plus more to taste
- 1 tomato, diced
- 1 lb frozen chopped spinach
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup water
- 1 (13 oz) can coconut milk
Instructions
- Cook the Rice: Add the rice and 3 cups of water to a sauce pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 15 minutes. After 15 minutes, turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork just before serving.
- Prepare the Aromatics: While the rice cooks, dice the onion, mince the garlic, and grate the ginger. In a large skillet, heat olive oil over medium-low heat, then add the onion, garlic, and ginger. Sauté for about 5 minutes until the onion becomes soft and translucent. Dice the tomato while the aromatics cook.
- Toast the Spices and Cook Tomatoes: Add curry powder and cumin to the skillet and stir continuously for 1 minute to release their flavors. Then add the diced tomato and salt. Cook for another 5 minutes or until the tomato breaks down and becomes saucy.
- Add Chickpeas, Spinach, and Water: Drain and rinse chickpeas. Add chickpeas, frozen spinach, and 1/2 cup water to the skillet. Stir to combine and bring the mixture to a simmer over medium heat. Let it simmer for 5 minutes allowing flavors to meld.
- Finish with Coconut Milk: Reduce heat to medium-low and stir in the coconut milk. Heat through until warmed, or simmer longer if you prefer a thicker sauce. For a smoother texture, use an immersion blender to partially purée the sauce to your desired consistency. Taste and adjust salt as needed.
- Serve: Spoon the creamy chana saag curry over bowls of the warm, fluffy rice and enjoy a comforting, wholesome meal.
Notes
- Use either hot or mild curry powder depending on your spice preference.
- For a thicker curry, simmer longer after adding coconut milk.
- Immersion blending is optional; keep it chunky or smooth based on your preference.
- Leftovers store well in the refrigerator for up to 3 days.
- Can be made vegan by ensuring curry powder contains no animal products and using plant-based ingredients, which this recipe already does.
