Quick and Easy Chana Saag Recipe

A straightforward recipe for Chana Saag that can be prepared in a just half an hour and requires very little effort on your part! 

– 3 Tbsp 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 tsp fresh ginger peeled and grated – 1 cup full-fat canned coconut milk – 1 Tbsp curry powder – 1 tsp ground cumin – 1 tsp red kashmiri chili powder optional – 1/2 tsp red pepper flakes optional – 3/4 tsp 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


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Use a medium-sized non-stick skillet to heat coconut oil on medium-high.  


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Simmer onion and diced yam for 8–10 minutes, stirring occasionally, until potato is cooked through but still al dente.  

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While potato and onion simmer, blend coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend well and set aside. 

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For 2 minutes, cook garlic and ginger in the skillet with potato and onion.Add diced tomatoes and cook 2–3 minutes to remove excess water. 

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Cook chickpeas and coconut milk in a skillet. Reduce heat with spinach. Cover, simmer spinach 2 minutes to wilt. Taste chana saag and add sea salt and spices. 

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Serve Chana Saag with cooked white rice or other grain. Cook chana saag at a low simmer for 10 minutes if you're not in a hurry.  

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