Chana Saag Aloo Curry

🧂 Ingredients

• 1 onion

  chopped
• 3 garlic cloves

  minced
• 4 medium sized potatoes

  chopped in small cubes
• 15 oz can chickpeas

  drained
• 2 cups unsweetened plant milk
• ½ cup water
• 3 tbsp tomato paste
• 1 tbsp turmeric
• ½ tsp garam masala
• ½ tsp black mustard seeds
• ½ tsp cumin seeds
• ¼ tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 5 cups Greens (spinach, chard and kale mix)

  chopped small
• 1 ea salt and pepper

  to taste
• 1 cup chopped cilantro
• 1 tsp olive oil
• 2 tbsp fresh ginger

  peeled and chopped

Instructions

• 1 Saute potatoes in oil for 5-7 minutes stirring occasionally and looking for some
  golden color
• 2 Push potatoes to one side and add onion, garlic and ginger and saute for 5
  minutes until golden and fragrant then mix into potatoes and cook 5 more minutes
• 3 Push all to one side then add the dry spices to “temper” which really brings out
  the flavors. Mustard seeds, cumin seeds, turmeric, garam masala, coriander,
  cumin. Cook for two minutes this way then mix into the potatoes. Add salt and
  black pepper plus tomato paste.
• 4 Add chickpeas, water, and plant milk and bring to a boil. It will thicken and
  smell amazing. Turn doen and simmer until potatoes are soft. Then stir in greens
  of your choice. You may use frozen if you like. Once the greens are wilted and
  the sauce is thick and creamy it is ready to go. Taste for salt and serve with
  cilantro and rice.

Nutrition Info