Hoofdgerecht
15-Minute Chana Saag
15 minVoor 3Nutri-Score A€
A
15 min
15 min15-Minute Chana Saag
recept van
Roxy Pope + Ben Pook
@roxyandben
5 recepten
5 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
baby spinach (washed)Groente en fruit180 g- fresh coriander (large stalks removed)Groente en fruit30 g
silken tofuVers150 g
mango chutney (plus extra for serving)Voorraadkast30 ml- coconut oilVoorraadkast30 ml
cumin seedsKruiden en specerijen5 g- red chilli (half chopped, half sliced into rings)Groente en fruit1 stuk
garlic (peeled and finely chopped)Groente en fruit4 stukken- fresh ginger (thumb-sized, peeled and finely chopped)Groente en fruit1 stuk
- turmericKruiden en specerijen5 g
- garam masalaKruiden en specerijen5 g
- ground cinnamonKruiden en specerijen2,5 g
- chickpeas (drained (2 tins))Voorraadkast800 g
lemon (juice only)Groente en fruit0,5 stukken
saltKruiden en specerijen3 g
vegan yoghurt (optional, for topping)Zuivel60 g- nigella seeds (optional, for topping)Kruiden en specerijen3 g
cooked rice (optional, for serving)Granen300 g
bread (optional, for serving)Bakkerij150 g
per portie
Voedingswaarden
442kcal
- Koolhydraten
- 58 g
- Eiwitten
- 18 g
- Vetten
- 15 g
wat u gebruikt
Keukengerei
Mengkom
Vergiet
Blender
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Blend the green sauce
- Transfer the spinach to a blender.
- Add the coriander, silken tofu and mango chutney.
- Blend until smooth.
- Stap 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.
- Stap 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.
- Stap 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.