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Plant-Based Whole30 Chana Saag

This Plant-Based Whole30 Chickpea and Spinach Curry is the perfect protein-rich dish to savor the richness of traditional Indian flavors.
Course dinner, lunch
Cuisine Indian
Keyword Plant-based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive or avocado oil
  • 1 tsp cumin seeds
  • 1 onion chopped
  • 1 tsp salt
  • 3 garlic cloves chopped
  • 1 in piece ginger grated
  • 1 green birdseye chili chopped (optional)
  • 1-14 oz (or 400g) can crushed tomatoes
  • 1.5 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground turmeric powder
  • 1/2 tsp ground coriander powder
  • 4-5 cups spinach leaves chopped
  • 1.5 cups water
  • 1/2 cup fresh cilantro chopped
  • 2 tbsp lemon juice
  • 1/2 tsp garam masala powder
  • 2 cans chickpeas rinsed and drained

Instructions

  • HEAT oil in a heavy bottom deep pan or pot on a medium flame, fry onions until translucent and slightly golden.
  • ADD the garlic, ginger, and green chili (if using) and sauté for 2 minutes.
  • ADD crushed tomato along with your powdered spices. Stir through and cook for 2 minutes.
  • STIR in spinach and 1 cup of water. Cook for 5 minutes.
  • TURN OFF the stove and let spinach mixture cool a bit. Add in your fresh cilantro, 1/2 cup more water, and lemon juice.
  • BLEND mixture either using a hand blender or in a standing blender.
  • TRANSFER spinach puree back to the pot if you used a standing blender. Turn the stove back on to a medium flame. Stir in garam masala and chickpeas.
  • HEAT through, adding more water to adjust consistency if needed. Then taste and adjust seasoning to your preference, and serve!