Easy 30-minute Chana Saag Recipe

The easiest Chana Saag recipe ready in 30 minutes! 

 – 3 Tbsp coconut oil or olive oil – 1/2 small yellow onion diced – 1 small jewel yam cubed, or Yukon gold potato – 3 cloves large garlic minced – 2 tsp fresh ginger peeled and grated – 1 cup full-fat canned coconut milk – 1 Tbsp curry powder – 1 tsp ground cumin – 1 tsp red kashmiri chili powder optional


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 – 1/2 tsp red pepper flakes optional – 3/4 tsp sea salt to taste – ¼ teaspoon ground turmeric – 1 14-ounce can diced tomatoes drained, un-salted recommended – 1 14-ounce can chickpeas, drained and rinsed – 4 cups baby spinach loosely packed – Cooked rice for serving

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Step 1

 Heat the coconut oil over medium-high in a medium-sized non-stick skillet. Add the onion and chopped yam and cook, stirring occasionally. until potato is cooked through but still al dente, about 8 to 10 minutes 


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Step 2

While the potato and onion is cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender.  

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Step 3

Add the garlic and ginger to the skillet with the potato and onion and cook another 2 minutes.

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Step 4

Add the diced tomatoes and cook until any excess water has evaporated, about 2 to 3 minutes. Add the coconut milk mixture and chickpeas to the skillet and heat to a boil. Reduce the heat slightly and add the spinach.  

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Step 5

 Serve Chana Saag with cooked white rice (or grain of choice). Note: if you’re not in a rush, cook the chana saag at a low simmer for an additional 10 minutes.

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