Vegan Chickpea & Spinach Curry (Chana Saag)

A delicious vegan curry with sweet potatoes & coconut milk. The perfect meal for a cold day to warm your insides and fuel your body.

Fare Thee Well Vegan Chickpea & Spinach Curry (Chana Saag)

When I originally published this recipe on my Instagram page back in February 2020 it was a show-stopper and now I'm bringing it to the blog! I can't wait to hear your thoughts!

"I'm obsessed with using full-fat canned coconut milk in curries. It add such a beautiful richness to the dish."

Feel free to substitute any type of greens you have on hand. I've made this dish with kale & swiss chard and it was equally as delish!


Vegan Chickpea & Spinach Curry (Chana Saag)

Serves 2-3 as a side dish


What you'll need:


2 tbsp olive oil

1 medium onion, small dice

1 tbsp grated ginger

1 tbsp grated garlic

2 tbsp curry powder

1/2 tsp cayenne (optional)

2 medium sweet potatoes, peeled & cut into 1 inch cubes

2 cans full fat coconut milk

1 can chickpeas, drained & rinsed

10 oz container baby spinach, roughly chopped

1 lemon, zested & juiced

Handful chopped cilantro

Salt & pepper, to taste



Steps:


Heat 2 tbsp olive oil in a large pot or dutch oven over medium heat. Add 1 diced onion and saute for 3 minutes. Add 1 tbsp grated ginger, 1 tbsp grated garlic, 2 tbsp curry powder and cook for 1 minute. Add in 2 peeled & cubed sweet potatoes and 2 cans of coconut milk, season with salt & pepper. Stir and bring to a boil. Cover and reduce heat to a simmer and cook for 12-15 minutes or until sweet potatoes are tender, stirring occasionally to prevent sticking to the bottom of the pot. Remove cover, stir in 1 can of chickpeas & 1o oz chopped baby spinach, cook for 5 minutes. Turn off the heat, stir in the juice & zest of 1 lemon & 1 handful of chopped cilantro. Taste and adjust seasoning.


Serve with rice, cauliflower rice or naan.




Enjoy my friends!

Chef Jill's Signature

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