30 minsDinner

Chana saag (curried chickpeas and spinach) over rice

Makes: four servings
Makes: four servings

Ingredients

  • 1 yellow onion
  • 1 ½ tbsp minced garlic
  • 1 ½ tbsp minced ginger
  • 2 tbsp olive oil
  • 1 ½ tbsp curry powder
  • 1 ¾ tsp cumin
  • ½ tsp cayenne
  • 1 ⅓ cups crushed tomatoes
  • 1 ¾ cups canned chickpeas
  • 6 cups spinach
  • 1 cup full-fat coconut milk
  • 1 cup brown rice (dry)

Steps

  1. Coarsely chop onion. Peel and mince garlic and ginger.

  2. Heat olive oil in a medium skillet over medium heat. Add onion, garlic and ginger. Saute 3 to 4 minutes until fragrant.

  3. Add curry powder, cumin, cayenne and salt to taste. Stir to combine, then cook 2 to 3 minutes longer.

  4. Add crushed tomatoes, drained chickpeas and spinach, stirring to combine. Cook until heated through, about 5 minutes. Remove from heat and stir in full-fat coconut milk. Season with salt and pepper to taste.

  5. Prepare rice according to package instructions. Spoon curry over rice and enjoy.