RCI-SP.005.0081.001
Chana Saag Aloo
.From veganmania.com
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- potatoes2 mediumpeeled and chopped into 1" cubes
- 2 cups
- Onion1 largeminced
- garlic4 clovesminced
- 1 can
- bunch of fresh spinach1 largewashed, dried, and chopped into thin strips
- ripe tomato1 largechopped
- nutritional yeast (optional1/3 cupbut adds nice body to the flavour)
- 2 tbsp
- 2 tbsp
- 1 tsp
- 1 unit
Method
1
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add minced onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.
2
Add minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
3
Stir in curry powder and cayenne pepper, coating the onions and garlic evenly. Cook for 30 seconds to toast the spices and release their aromatic oils.
4
Add the chopped potatoes and cooked chickpeas to the pot, stirring well to combine with the spice mixture.
2 minutes
5
Pour in the coconut milk and add the chopped tomato. Stir well to combine all ingredients, then bring the mixture to a simmer over medium heat.
6
Reduce heat to medium-low and simmer uncovered for 12-15 minutes, until the potatoes are tender and easily pierced with a fork.
14 minutes
7
Stir in the chopped spinach in batches, adding more as it wilts down. Continue cooking for 2-3 minutes until the spinach is fully incorporated and tender.
8
If using nutritional yeast, sprinkle it into the pot and stir thoroughly to combine and thicken the sauce slightly.
9
Taste the curry and adjust seasoning with salt as needed. Serve hot in bowls, optionally garnished with additional fresh cilantro or a squeeze of lime juice.