Chana Saag Curry – Chickpea and Spinach Curry

In a saucepan, combine 1.5 cups long grain white rice and 3 cups water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
Let the rice rest for 10 minutes after cooking to ensure it’s perfectly fluffy.
2. Sauté the Aromatics:
Dice the onion, mince the garlic, and grate the ginger.
Heat 2 tbsp olive oil in a large pan over medium heat.
Sauté the diced onion, garlic, and ginger for about 5 minutes, until softened and fragrant.
3. Add the Spices and Tomato:
Stir in the 1 tbsp curry powder, 1 tsp ground cumin, and ¾ tsp salt.
Cook the spices for 1 minute, allowing them to bloom and release their aroma.
Add the diced tomato and cook for about 5 minutes, until it softens and blends into the mixture.
4. Add Chickpeas and Spinach:
Add the chickpeas, frozen chopped spinach, and ½ cup water.
Stir to combine and simmer for 5 minutes to let the flavors meld together.
5. Stir in Coconut Milk:
Pour in the 13oz can coconut milk and stir to combine.
Allow the curry to simmer until it’s heated through. For a smoother texture, you can blend it slightly with an immersion blender.
Adjust the salt to taste.
6. Serve:
Serve the Chana Saag Curry over the cooked rice.
Enjoy the curry while warm for a comforting and satisfying meal.
Serving and Storage Tips