Easy 30-Minute Chana Saag

Name: Easy 30-Minute Chana Saag
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3 Tbsp coconut oil; 1/2 small yellow onion; 1 small jewel yam; 3 cloves large garlic; 2 tsp fresh ginger; 1 cup full-fat canned coconut milk; 1 Tbsp curry powder; 1 tsp ground cumin; 1 tsp red Kashmiri chili powder; 1/2 tsp red pepper flakes; 3/4 tsp sea salt; 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; Cooked rice for serving

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 Servings
Calories
324 kcal
Course
Main Course
Cuisine
Indian

Easy 30-Minute Chana Saag

Tyler Espinosa

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The easiest Chana Saag recipe ready in 30 minutes!

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Ingredients

Servings

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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Instructions

Heat the coconut oil over medium-high in a medium-sized non-stick skillet. Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, about 8 to 10 minutes (Note: you can cover the skillet to help steam and cook the potato if necessary).
While the potato and onion is cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend until completely smooth and set aside.
Add the garlic and ginger to the skillet with the potato and onion and cook another 2 minutes.
Add the diced tomatoes and cook until any excess water has evaporated, about 2 to 3 minutes. Add the coconut milk mixture and chickpeas to the skillet and heat to a boil. Reduce the heat slightly and add the spinach. Cover and cook until spinach has wilted, about 2 minutes. Taste the chana saag for flavor and season with additional sea salt and/or spices.
Serve Chana Saag with cooked white rice (or grain of choice). Note: if you're not in a rush, cook the chana saag at a low simmer for an additional 10 minutes.