Coconut Chana Saag

I served with paleo naan bread

I served with paleo naan bread

Perhaps it’s a throwback to my veggie days, perhaps I’m just cheap.

Whatever the reason, I like to cook Hubs and myself at least one vegetarian meal a week.

It’s true there’s a long ingredients list here but fear not, most of them are spices and a well-stocked spice cupboard is the bedrock of any good cook’s pantry so I’m assuming you’ll have them all to hand.

I'm an extra lime kinda gal

I’m an extra lime kinda gal

Fun story – one year Hubs bought me one of those whirling, circular spice rack thingys. I ended up spinning it so much that it broke and spices flew everywhere.

The kitchen turned multi-coloured and smelt delicious. It was almost a shame to clean it up.

Coconut Chana Saag (serves 2-3)

*adapted very slightly from Isa Chandra Moskowitz

  • 2 tbsp refined coconut oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsps minced fresh ginger
  • 2 tsps mild curry powder
  • 1/2 tsp sea salt
  • a pinch freshly ground black pepper
  • 1/2 tsp garam masala
  • 1/4 tsp ground cumin
  • a pinch of cayenne
  • 2 tomatoes, diced
  • 1 1/2 cups cooked chickpeas
  • 2 large chard or kale leaves, de-stemmed and roughly chopped
  • 1 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  1. Heat the coconut oil in a large saucepan and add the onion, garlic, ginger, curry powder, cumin, cayenne, garam masala, salt and pepper. Stir until the onions are well coated and cook for a few minutes to soften them.
  2. Add the tomatoes and chickpeas. Cover and simmer for 10 minutes as the tomatoes break down (occasionally stir and mash with a wooden spoon to help release the juices).
  3. Add the kale and stir through. Uncover and cook until the chard/kale wilts (about 5 minutes).
  4. Pour in the coconut milk, stir and let it warm through. Just before serving stir in the lime juice.

Like this? You might also like:

Advertisements

13 thoughts on “Coconut Chana Saag

  1. Reblogged this on Relish Health and commented:
    This looks good and tasty and you could definitely substitute the full fat for low fat coconut milk if you were watching your calories. Good amount of vitamin C and iron in the spinach and fibre and protein in the chick peas.

  2. Pingback: Leftover Curry Frittata | Kitchen Convivial

  3. Pingback: Tandoori Roasted Chickpeas | Things My Belly Likes

  4. Pingback: Onion Bhajis | Things My Belly Likes

  5. Pingback: Citrus Chickpea Salad | Things My Belly Likes

  6. Pingback: Chickpea & Kale Curry | Things My Belly Likes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s