5 from 72 votes
Vegan Baked Chana Saag
Vegan Baked Chana Saag is a baked curry featuring chickpeas, spinach, and greens in a spiced tomato and coconut milk sauce. Whole cumin and fenugreek seeds are toasted in oil, then combined with aromatics like onion, garlic, ginger, and earthy spices before baking. The addition of coconut milk provides creaminess without dairy.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
4
Calories:
331 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 teaspoons neutral cooking oil generic cooking 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 leaf
- 1 red chili broken or use 1/4 teaspoon pepper flakes, dried
- 3/4 cup onion finely chopped
- 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 black pepper ground
- 4 ounces spinach defrost if using frozen, frozen or chopped
- 4 ounces greens mustard greens or other baby greens, or use more spinach, chopped, such as fresh chard
- 8 ounce tomato puree (or unseasoned tomato sauce )
- 15 oz coconut milk full fat or light or other non-dairy milk of choice, thicker cashew milk or oat milk work well, in can
- 15- ounce chickpeas can, drained or 1.5 cups cooked
- 1/2 teaspoon salt
- red pepper flakes lemon juice, and cilantro for garnish
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.
Cup of Yum
Notes
- Substitute tofu or vegan chicken for chickpeas to change protein texture.
- Toast spices in a skillet for an oil-free version, then transfer to baking dish with sautéed aromatics.
- Alternate cooking methods include stovetop simmer or Instant Pot using sauté and pressure cook modes.
- Add 2-3 tablespoons non-dairy yogurt before serving for a creamier sauce.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 331
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.