Chana Saag
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $10.00
- Nutrition
- 520 cal · 18g protein
- meatless
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Chana Saag is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $10 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans low-sodium chickpeas
- 10 oz frozen chopped spinach
- 1 can no-salt-added diced tomatoes
- ½ can light coconut milk
- 1 count yellow onion
- 4 cloves garlic
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1½ cups basmati rice
- 2 tbsp vegetable oil
- 1/2 tsp salt
Steps
- Cook the rice according to the package.
- Microwave the frozen spinach 3 minutes to thaw, then squeeze out the water.
- Cook the diced onion in the oil in a large skillet over medium heat for 6 minutes until golden.
- Add the grated garlic and ginger, garam masala and cumin and stir 1 minute.
- Add the tomatoes, thawed and squeezed spinach, and drained, rinsed chickpeas. Simmer 10 minutes.
- Stir in the coconut milk, simmer 3 minutes, season with salt, and serve over rice.
- Picky eaters can have plain rice with plain chickpeas.
- Make ahead: chop the onion and grate the garlic and ginger up to 2 days ahead, or refrigerate the cooked curry up to 4 days and cook fresh rice.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 65 g
- Fiber
- 12 g
- Sugar
- 8 g
- Fat
- 18 g
- Saturated fat
- 5 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop