Chana Saag (Chickpea & Spinach Curry)
Photo via Pexels
Chana saag is proof that a handful of pantry staples can become something greater than the sum of its parts. Chickpeas and wilted spinach simmer in a spiced, coconut-softened sauce until rich and green. Serve it with rice or flatbread to mop up every last bit. It is nourishing, thrifty and deeply satisfying.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for cooked chickpeas (from dried) - we add the cheapest by default.
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Choose a product for garam masala - we add the cheapest by default.
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Choose a product for turmeric powder - we add the cheapest by default.
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Choose a product for coconut cream - we add the cheapest by default.
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Local shop250g spinach
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Local shop1 onion, chopped
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Local shop3 cloves garlic
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Local shop1 thumb fresh ginger, grated
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Local shop200g chopped tomatoes
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Local shopto taste salt
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 50 minutes from start to finish.
Melt the coconut oil in a large pan and cook the onion for 8 minutes until soft and golden.
Add the garlic, ginger, garam masala and turmeric and cook for a minute until fragrant.
Stir in the tomatoes and cook down for 5 minutes into a thick base.
Add the chickpeas and a splash of water and simmer for 10 minutes.
Add the spinach a handful at a time, letting it wilt before adding more.
Pour in the coconut cream, warm through, season with salt and serve with rice or flatbread.
Nutrition
Estimated per serving
Cook's tip
Frozen spinach works perfectly here and is often cheaper - just defrost and squeeze out the excess water before adding it.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.