Main
15-Minute Chana Saag
15 minServes 3Nutri-Score A€
A
15 min
15 min15-Minute Chana Saag
what you need
Ingredients
baby spinach (washed)Produce180 g- fresh coriander (large stalks removed)Produce30 g
silken tofuFresh150 g
mango chutney (plus extra for serving)Pantry30 ml- coconut oilPantry30 ml
cumin seedsSpices5 g- red chilli (half chopped, half sliced into rings)Produce1 piece
garlic (peeled and finely chopped)Produce4 pieces- fresh ginger (thumb-sized, peeled and finely chopped)Produce1 piece
- turmericSpices5 g
- garam masalaSpices5 g
- ground cinnamonSpices2.5 g
- chickpeas (drained (2 tins))Pantry800 g
lemon (juice only)Produce0.5 pieces
saltSpices3 g
vegan yoghurt (optional, for topping)Dairy60 g- nigella seeds (optional, for topping)Spices3 g
cooked rice (optional, for serving)Grains300 g
bread (optional, for serving)Bakery150 g
per serving
Nutrition
442kcal
- Carbs
- 58 g
- Proteins
- 18 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl
Colander
Blender
Frying pan
step by step
Method
- Step 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.
- Step 2
Blend the green sauce
- Transfer the spinach to a blender.
- Add the coriander, silken tofu and mango chutney.
- Blend until smooth.
- Step 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.
- Step 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.
- Step 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.