Vegan Baked Chana Saag

Name: Vegan Baked Chana Saag
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 2 teaspoons oil; 1/2 teaspoon cumin seeds; 1/8 teaspoons fenugreek seeds; 1 clove; 1 or 2 bay leaves; 1 dried red chili; 3/4 cup finely chopped onion; 3 cloves garlic minced; 1/2 inch ginger minced; 2 teaspoons ground coriander; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground black pepper; 4 ounces frozen spinach or chopped; 4 ounces chopped greens such as fresh chard; 8 ounce tomato puree; 15 oz can coconut milk; 15- ounce can chickpeas drained or 1.5 cups cooked; 1/2 teaspoon salt; pepper flakes

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4
Calories
331 kcal
Course
Main Course
Cuisine
Indian

Vegan Baked Chana Saag

Danielle Hudson

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Try this easy Vegan Baked Chana Saag recipe! A fragrant Spinach and Chickpea Curry cooked in one casserole dish along with onion, tomatoes & warming spices. Such a comforting meal served with rice or any bread of your choice. Glutenfree Soyfree Nutfree

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Ingredients

Servings

2 teaspoons oil
1/2 teaspoon cumin seeds
1/8 teaspoons fenugreek seeds (or use 1/2 teaspoon dried fenugreek leaves and add with onion)
1 clove optional
1 or 2 bay leaves
1 dried red chili broken or use 1/4 teaspoon pepper flakes
3/4 cup finely chopped onion
3 cloves garlic minced
1/2 inch ginger minced
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 ounces frozen spinach or chopped (defrost if using frozen)
4 ounces chopped greens such as fresh chard ,mustard greens or other baby greens, or use more spinach
8 ounce tomato puree (or unseasoned tomato sauce )
15 oz can coconut milk full fat or light or other non-dairy milk of choice , thicker cashew milk or oat milk work well
15- ounce can chickpeas drained or 1.5 cups cooked
1/2 teaspoon salt
pepper flakes, lemon juice, and cilantro for garnish

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Instructions

In a 9x11 or similar size baking dish, add the oil and spread evenly. Add the cumin seeds, fenugreek seeds, clove, bay leaves, and mix.
Put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) to cook for 6-8 minutes or until the cumin seeds are fragrant. Keep an eye on them so they don’t burn.
Remove the dish from the oven then add in the red chilies and mix in. Add in the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper, and a generous pinch of salt and mix well. Add some splashes of water if spices aren’t sticking to the onion and mix
Then put the dish back in the oven to bake for 11-15 minutes or until the onion is translucent.
Take the dish out of the oven. Add in the spinach, greens, tomato puree, chickpeas, salt, coconut milk and mix really well.
If using fresh greens, then they will take a minute to kind of mix in and get coevered in the sauce. You want the greens to be covered with the sauce otherwise they will get crispy. Cover with parchment.
Put the dish back in the oven and bake for 20-25 minutes. Mix once in between so that all the greens get cooked evenly.
Take the dish out of the oven. Taste and adjust salt and spices and mix in. Garnish and serve over rice or naan, or flatbread.For creamier, mix in 2-3 tablespoons non dairy yogurt while still hot. For flavor variation, add in 1 teaspoon garam masala or Kashmiri garam masala or 1 tsp dried fenugreek leaves ( kasoori methi) while still hot.

Notes

You can make this dish with other protein such as tofu or vegan chicken.
To make with tofu, add pressed and cubed 14 ounce tofu along with the onion mixture so that the tofu can crisp up a little bit as well and then add the greens and the rest of the ingredients.
To make it with the vegan chicken substitute, add the chicken sub with the greens. Use 3 oz rehydrated in stock soycurls or 4 oz seitan.
To make with split red lentils (masoor dal): add 1/2 cup red lentils and 1 cup water and continue with the recipe.
Oilfree: Dry toast the spices in a skillet until they change color slightly, add onion,ginger, garlic and spices and 1/4 cup broth and sauté over medium heat until golden. Then transfer this to the baking dish and proceed as the recipe.
Stovetop: toast the whole spices and chilies in oil over medium heat in a large skillet. Then add onion, ginger, garlic, spices and sauté until golden. Add the rest of the ingredients, partially cover and cook for 15-20 mins. Stir occasionally, reduce heat to medium low towards the end to simmer.
Instant Pot : toast the whole spices and red chilies in oil on sauté mode. Then add onion, ginger, garlic, spices and sauté until golden. Add the rest of the ingredients, close the lid, pressure cook for 8 minutes. Natural release. For creamier, fold in 2-3 tbsp non dairy yogurt .

Nutrition Information

Show Details

Calories 331kcal (17%) Carbohydrates 44g (15%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 6g (30%) Sodium 435mg (18%) Potassium 831mg (24%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 3314IU (66%) Vitamin C 25mg (28%) Calcium 110mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 331 kcal

% Daily Value*

Calories	331kcal	17%
Carbohydrates	44g	15%
Protein	12g	24%
Fat	10g	15%
Saturated Fat	6g	30%
Sodium	435mg	18%
Potassium	831mg	18%
Fiber	11g	44%
Sugar	9g	18%
Vitamin A	3314IU	66%
Vitamin C	25mg	28%
Calcium	110mg	11%
Iron	5mg	28%