Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (2024)

Budget Bytes » Recipes » Globally Inspired Recipes » Asian Inspired Recipes » Indian Inspired Recipes » Chana Saag Curry – Chickpea and Spinach Curry

$7.67 recipe / $1.28 serving

by Beth - Budget Bytes

published updated

4.57 from 79 votes

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Sometimes, when I’m suffering from a creativity block, all I need to do is take a stroll through the freezer aisle. Yesterday, as I was perusing the freezer goods, I saw a frozen dinner called Chana Saag. I didn’t look too closely, I just saw chickpeas and spinach and knew that’s exactly what I wanted to eat. So I adapted my Indian Style Creamed Spinach recipe by adding a can of chickpeas to make it a more filling meal, and this Chana Saag was born. And whoa, is it good!!

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (2)

Is Chana Saag Spicy?

This recipe can be made either hot or mild depending on what type of curry powder you use, but either way the fragrant spices will be heady and flavorful. The coconut milk adds just the right amount of natural sweetness and creamy flavor to balance the warm spices.

How to Serve Chana Saag

I suggest serving this over rice or with some homemade naan to sop up the sauce. I served mine with some rice and while I usually go for jasmine rice, the Chana Saag was so flavorful that plain white rice did the job nicely.

Can I Substitute the Coconut Milk?

Absolutely. The original version of this recipe used a 12oz. can of evaporated milk in place of the coconut milk. I’ve since grown to love coconut milk with curry powder, so I now prefer that, and it makes this recipe appropriate for both vegans and vegetarians, so I went with coconut milk. But it tastes great both ways!

WHAT KIND OF CURRY POWDER DO YOU USE?

I prefer to buy mild curry powder, that way I can make both mild and hot curries with it by adding my own cayenne pepper for heat, when I want. For this recipe, I used Sharwood’s mild curry powder. Or you can try making your own curry powder using this recipe forEasy Homemade Curry Powderfrom Spiceitupp.com.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (3)

Chana Saag Curry

4.57 from 79 votes

Chana saag is a creamy chickpea and spinach curry that comes together quickly, is full of warm spices, filling, and vegan! Perfect for meal prep!

Author: Beth – Budget Bytes

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (4)

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (5) Servings 6

Prep 10 minutes mins

Cook 30 minutes mins

Total 40 minutes mins

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Ingredients

  • 1.5 cups long grain white rice ($0.95)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp grated fresh ginger ($0.30)
  • 2 Tbsp olive oil ($0.32)
  • 1 Tbsp curry powder hot or mild ($0.30)
  • 1 tsp ground cumin ($0.10)
  • 3/4 tsp salt ($0.03)
  • 1 tomato ($0.31)
  • 1 lb. frozen chopped spinach ($1.60)
  • 1 15oz. can chickpeas ($0.49)
  • 1/2 cup water ($0.00)
  • 1 13oz. can coconut milk ($2.79)

Instructions

  • Begin the rice first. Add the rice and 3 cups water to a sauce pot. Cover with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest for 10 minutes, undisturbed, with the lid in place. Fluff with a fork just before serving.

  • While the rice is cooking, begin the curry. Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet with the olive oil and sauté over medium-low heat for about 5 minutes, or until the onion is soft. While these are cooking, dice the tomato.

  • Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down.

  • Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.

  • After five minutes, turn the heat down to medium-low and add the coconut milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. Leave your chana saag chunky ,or, if preferred, use an immersion blender to purée some of the mixture. Once it’s heated through, adjust the salt to your liking.

  • Serve the creamy chickpeas and spinach over a bowl of warm rice.

See how we calculate recipe costs here.

Nutrition

Serving: 1servingCalories: 360.03kcalCarbohydrates: 61.18gProtein: 11.2gFat: 8.57gSodium: 660.27mgFiber: 8g

Read our full nutrition disclaimer here.

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Scroll down for the step by step photos!

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (7)

How to Make Chana Saag Curry – Step By Step Photos

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (8)
Begin the rice first. Add 1.5 cups rice and 3 cups water to a sauce pot. Cover with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest for 10 minutes, undisturbed, with the lid in place. Fluff with a fork just before serving.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (9)
First dice one yellow onion, mince 2 cloves of garlic, and grate about one Tbsp ginger. Add the onion, garlic, and ginger to a large skillet with 2 Tbsp olive oil. Sauté the onion, garlic, and ginger over medium heat for a few minutes, or until the onions are soft.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (10)
Add 1 Tbsp curry powder and 1 tsp cumin to the skillet and sauté for a minute more. The spices will stick to the bottom of the skillet, but it’s okay because the juice from the tomatoes in the next step will dissolve it off. Just make sure that the heat is not up so high that they burn.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (11)
While the onions are sautéing, dice one tomato. Add the tomato to the skillet with 3/4 tsp salt and sauté for about five minutes more, or until the tomatoes break down a bit.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (12)
After five minutes it looks something like this. It will smell pretty amazing at this point!

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (13)
Add 1 lb. frozen spinach (no need to thaw), one 15oz. can chickpeas (drained), and ½ cup water. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.

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After simmering for five minutes, turn the heat down to medium-low and add a 13oz. can of coconut milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. Leave your chana saag chunky, or, if preferred, use an immersion blender to purée some of the mixture. Once it’s heated through, adjust the salt to your liking.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (15)
Whatever texture you choose, it’s freaking delicious.

Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (16)

Serve over rice or with a piece of naan for dipping!

More Easy Curry Recipes

Butternut Squash Curry$7.23 recipe / $1.81 serving
Creamy Coconut Curry Lentils with Spinach$6.29 recipe / $1.57 serving
Coconut Curry Ramen$1.34 recipe / $1.34 serving
Coconut Curry Chickpeas$7.44 recipe / $1.86 serving
Chana Saag Recipe - Creamy Chickpeas and Spinach - Budget Bytes (2024)

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