Chickpea and Spinach Curry (Chana Saag)
A flavorful and nutritious chickpea and spinach curry, perfect as a main course or side dish. This recipe is dairy-free and egg-free, making it suitable for those with allergies or dietary restrictions.
Ingredients
- 2 cans Chickpeas (canned)
- about 285 g Spinach (fresh)
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Tomato Paste
- 1.5 tsp Garam Masala
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- 1/4 tsp Chili Powder
- 2 tbsp Coconut Oil
- 1/2 tsp Salt
- 1/2 cup Water
- 1 tbsp Lemon Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat coconut oil in a large pan. Sauté onion until translucent. Add garlic and ginger, and cook for another minute.
- 2Stir in tomato paste and cook for 2 minutes. Add garam masala, turmeric, cumin, coriander, and chili powder. Cook for another minute.
- 3Add drained and rinsed chickpeas and water. Bring to a simmer and cook for 10 minutes.
- 4Add spinach and cook until wilted. Season with salt and lemon juice.
- 5Serve hot with rice or naan (ensure naan is dairy and egg-free).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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