Plato principal
15-Minute Chana Saag
15 minPara 3Nutri-Score A€
A
15 min
15 min15-Minute Chana Saag
receta de
Roxy Pope + Ben Pook
@roxyandben
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
baby spinach (washed)Frutas y verduras180 g- fresh coriander (large stalks removed)Frutas y verduras30 g
silken tofuFresco150 g
mango chutney (plus extra for serving)Despensa30 ml- coconut oilDespensa30 ml
cumin seedsEspecias5 g- red chilli (half chopped, half sliced into rings)Frutas y verduras1 pieza
garlic (peeled and finely chopped)Frutas y verduras4 piezas- fresh ginger (thumb-sized, peeled and finely chopped)Frutas y verduras1 pieza
- turmericEspecias5 g
- garam masalaEspecias5 g
- ground cinnamonEspecias2,5 g
- chickpeas (drained (2 tins))Despensa800 g
lemon (juice only)Frutas y verduras0,5 piezas
saltEspecias3 g
vegan yoghurt (optional, for topping)Lácteos60 g- nigella seeds (optional, for topping)Especias3 g
cooked rice (optional, for serving)Cereales300 g
bread (optional, for serving)Panadería150 g
por ración
Nutrición
442kcal
- Carbohidratos
- 58 g
- Proteínas
- 18 g
- Grasas
- 15 g
lo que usará
Utensilios
Bol
Escurridor
Batidora de vaso
Sartén
paso a paso
Preparación
- Paso 1
Blanch the spinach
- Fill a large mixing bowl halfway with hot water and submerge the spinach.
- Leave to blanch, then drain in a colander and rinse with cold water until cool to the touch.
- Paso 2
Blend the green sauce
- Transfer the spinach to a blender.
- Add the coriander, silken tofu and mango chutney.
- Blend until smooth.
- Paso 3
Fry the aromatics
- Heat the coconut oil in a large pan over medium heat, add the cumin seeds and fry without burning them.
- Add the chopped chilli, garlic, ginger, turmeric, garam masala and cinnamon.
- Cook, stirring.
- Paso 4
Simmer the curry
- Lower the heat, add the chickpeas and the green sauce.
- Swirl a few tablespoons of water in the blender to collect the remaining sauce and pour it into the pan.
- Add the lemon juice and salt, stir and heat through so the flavours mingle.
- Paso 5
Serve
- Slice the remaining chilli into rings.
- Serve with bread or cooked rice, topped with vegan yoghurt, sliced chilli and nigella seeds, with extra mango chutney on the side.