Coconut Chana Saag
For serving
  1. Preheat a large saucepan over a medium heat and add the coconut oil.
  2. Saute the onion in the oil 20 minutes or so, until lightly browned.
  3. Add your ginger and garlic…
  4. …and saute about 30 seconds.
  5. Add the curry powder, salt, pepper, anise seeds, garam masala, cumin and cayenne (if desired)…
  6. … and toss to coat the onions, letting the spices toast for a minute or so.
  7. Add the tomato juice from the can…
  8. … scraping the bottom of the pan to deglaze it.
  9. Add the tomatoes, squishing them with your fingers as you put them in.
  10. Add the chickpeas…
  11. … and mix well. Cover the pan and simmer for about ten minutes, stirring occasionally.
  12. Add the spinach…
  13. … and stir until wilted.
  14. Add the coconut milk and heat through.
  15. Add the lime juice, then taste for seasoning.
  16. Let it sit for ten minutes before serving. Serve over basmati rice with a little mango chutney on top.
Recipe Notes


February 27, 2016

Made for Bea and Nina, both enjoyed it, Not too spicy for me, just pleasantly warm. Quite good! Serve with basmati rice.

Recipe from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz. Original link.