Indian Chickpea Coconut Spinach Curry (Chana Saag)

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 4 cups fresh spinach (or frozen spinach, thawed)
• 1 cup (240 ml) coconut milk
• 1/2 cup (120 ml) crushed tomatoes
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ginger (fresh, grated)
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp chili powder (or cayenne)(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (or neutral oil)
• 1/4 cup water (as needed to adjust thickness)(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (about 10 minutes): Drain and rinse the chickpeas. Chop the onion, mince the garlic, grate the ginger, and roughly chop the spinach (if using fresh).

2. 2

   Cook (about 25 minutes): Heat oil in a pan over medium heat. Sauté onion for 3–4 minutes until softened, then stir in garlic and ginger for 30–60 seconds.

3. 3

   Add curry powder, cumin, turmeric, coriander, chili powder (if using), salt, and black pepper. Cook for 30–60 seconds to bloom the spices.

4. 4

   Stir in crushed tomatoes and chickpeas. Simmer gently for 10 minutes, adding a splash of water if the sauce becomes too thick.

5. 5

   Add coconut milk and spinach. Simmer for 5–7 minutes until spinach wilts and the curry is creamy. Stir in lemon juice (if using) and adjust salt to taste.

6. 6

   Serve hot with rice or naan.