Chana Saag Curry Recipe

Indian food is a great way to eat more plant-based food so I thought I would share my Chana Saag Curry recipe with you. Also by creating your own dish you are ensuring that you are avoiding potential nasties that can be added, hidden in a jar or packet.

The following recipe is for 4 people (or enough for 2 with leftovers!) Yum yum!

Ingredients: 

1 tbsp rapeseed oil 

2 large white onions (diced)

1 inch fresh ginger (grated/finely chopped)

1 chilli 

4 cloves of garlic (crushed/finely chopped)

1 tsp garam masala

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp turmeric 

1 tsp salt 

1 jar of Bold Beans chickpeas (inc juice)

1 tin of tomatoes  

1 tin of coconut milk

1 bag of spinach leaves

1 green or red pepper (cut into bite size pieces)

Fresh coriander - chopped 

Method:

Add the oil to a large pan and once hot, add the diced onions. Keep stirring on a medium heat until the onions are soft and translucent. This should take about 10 mins. The longer the better really.

Add the ginger, chilli and garlic and stir for 2 more minutes.

Add the rest of the spices and stir for one more minute.

Then add the chickpeas, chopped tomatoes, coconut milk and peppers.

Bring to the boil and then allow to simmer until the chickpeas are cooked through (approx. 5-10 mins). Then add the bag of spinach and let them wilt down for a few minutes.

Finally garnish the dish with the chopped coriander, if you like it!

Serve with brown and wild rice and more greens!