Recipe Index

Ingredients

• 1.5 cups long grain white rice
• 1 yellow onion
• 2 cloves garlic
• 1 Tbsp grated fresh ginger
• 2 Tbsp olive oil
• 1 Tbsp curry powder hot or mild
• 1 tsp ground cumin
• 3/4 tsp salt
• 1 tomato
• 1 lb. frozen chopped spinach
• 1 15oz. can chickpeas
• 1/2 cup water
• 1 13oz. can coconut milk

Method

1. Combine the long grain white rice with 3 cups water in a lidded pot, bring it to the boil, drop the heat to low and simmer the rice for 15 minutes, then rest it off the heat for 10 minutes and fluff it with a fork.
2. While the rice cooks, dice the yellow onion, mince the garlic, grate the ginger and sauté all three in the olive oil in a large skillet over medium-low heat for about 5 minutes until the onion softens, and dice the tomato in the meantime.
3. Add the curry powder and ground cumin to the onion skillet and cook for 1 minute, then add the diced tomato and the salt and cook about 5 minutes more until the tomato breaks down into the base.
4. Add the drained, rinsed chickpeas, the frozen chopped spinach and the 1/2 cup of water, bring the chana saag to a simmer over medium heat and simmer it for 5 minutes.
5. Lower the heat to medium-low, stir the coconut milk into the chickpeas and spinach and heat the curry through, simmering longer if you want it thicker, or pureeing part of the mixture with an immersion blender for a creamier saag.
6. Adjust the salt in the chana saag curry and serve the chickpeas and spinach ladled over bowls of the warm fluffed rice.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data