Chana Saag Chickpea Spinach Curry

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Like other beans and legumes, chickpeas are high in fiber, which can help prevent or reduce constipation.

Punjabi-style saag curry is heavy on the cream and butter, and usually cooked with lamb. This lighter, vegetarian version of the creamy classic uses coconut milk for a more healthful twist.

See more recipes and stories about curries from around the world.

  • 6Servings


  • 1 Tbs. olive oil

  • 1 Tbs. ghee

  • 1 tsp. ground cinnamon

  • 1 tsp. ground cardamom

  • 1 Tbs. curry powder

  • ½ tsp. cumin

  • 1½ cups finely chopped yellow onion

  • 5 medium cloves garlic, minced

  • 2 Tbs. grated ginger root

  • ¼ tsp. sea salt

  • Dash white pepper

  • 1 15-oz. can chickpeas

  • 1 14-oz. can diced tomatoes

  • ½ cup coconut milk

  • 1 lb. baby spinach leaves

  • ½ cup fresh cilantro sprigs, for garnish (optional)


  1. Warm oil and ghee in large saucepan over medium-high heat. Add cardamom, cinnamon, curry, and cumin. Cook, stirring, 1 minute.
  2. Reduce heat to medium, add onion and cook 4 to 5 minutes, until onions are just tender. Add garlic, ginger, salt, and white pepper; cook 1 minute.
  3. Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook, covered, 10 minutes, until chickpeas are soft.
  4. Add spinach, and cook 1 to 2 minutes, until spinach is just wilted. Season to taste with salt and pepper.
  5. Divide among six serving plates, garnish with cilantro sprigs and serve with basmati rice, if desired.

Nutrition Information

  • Calories: 235
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 7 mg
  • Fat Content: 10 g
  • Fiber Content: 9 g
  • Protein Content: 7 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 455 mg
  • Sugar Content: 4 g
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