Chana Saag (Chana = Chickpeas, Saag = Green Leafy Vegetable) is a popular Indian recipe and is one of my most popular & favorite recipes. It’s easy to make and is made with warming Indian spices simmered in Coconut milk.
It’s a no fuss recipe that’s a must have when entertaining guests or when you want to enjoy some Indian curry. Although I love the original recipe that is perfect for weekends or entertaining. I still wanted to make something that can be enjoyed on a weekday as well without too many spices. So I slightly modified my Chana Saag recipe from Instagram and made this Chickpea & Kale Curry to make it more suitable for a weeknight dinner.
The original recipe calls for spinach, but you are free to use your favorite greens like Kale, Mustard Greens or Swiss Chard. Just make sure to remove the stems regardless of which greens you are using.
Chickpeas & Kale Ingredients:
- 1 can of chickpeas
- 6 oz of Kale
- 1 small red onion thinly sliced
- 1 red bell pepper
- 1 bay leaf
- 2 1-inch cinnamon stick
- 3/4 tsp. cumin seeds
- 3/4 tsp. mustard seeds (optional)
- 2 dried red chilies (remove the top)
- 1 tsp. ginger garlic paste (Grind 2 garlic pods and 1 inch of ginger into a paste or use store bought)
- 2 tsp. mango powder (amchur)
- 1/2 tsp. of chili powder
- 1 tsp. turmeric
- 1 tsp. sugar
- 1 can of low fat organic coconut 🥥 milk
- 2 Cups of Water (If using vegetable stock reduce to 1 Cup)
- 1 Cup of Vegetable Stock (Optional)
- 2 T canola oil (best to use a neutral oil instead of EVOO)
- Salt to taste
Directions:
- Skip this step if using Can of Chickpeas. If using raw chickpeas, soak for 3-4 hours and add 1/2 tsp of turmeric, 1/2 tsp salt and 1/4 tsp of chili powder and add double the water to chickpeas. Pressure cook for 4 mins and let it naturally release pressure.
- Heat a Sauce pan, add the oil along with bay leaf, cinnamon, cumin & mustard. Let them cook for 30 seconds.
- Next add the onions, red chilies & cook for a min and add the ginger garlic paste. Stir to make sure the ginger garlic doesn’t stick to the bottom 2 mins.
- Add the red bell pepper sauté for a min and add the chickpeas along with 1 cup of water & 1 cup vegetable stock. Add the turmeric, amchur and the chili powder. Mix well, close the lid and cook for 5 mins until the chickpeas are a little softer.
- Now add the Kale and slowly mix until it’s wilted about 2 mins.
- Next add the coconut 🥥 milk, sugar and salt. Give it a stir and close the lid and cook for another 5 mins or until it’s bubbly.
- Turn off the heat and serve with a side of rice or quinoa.
- Enjoy!
Make this Easy Chickpeas & Kale Curry Simmered in Coconut Milk – Weeknight Meals Made Easy
Chickpeas & Kale Curry simmered in coconut milk and cooked in spices like cinnamon, cumin, mustard seeds & ginger garlic paste. Flavored with some dried mango powder and turmeric.
Ingredients
- 1 can chickpeas
- 6 oz of Kale
- 1 small red onion thinly sliced
- 1 red bell pepper
- 1 bay leaf
- 2 1- inch cinnamon stick
- 3/4 tsp. cumin seeds
- 3/4 tsp. mustard seeds
- 2 dried red chilies broken into 2 inch remove the top
- 1 tsp. ginger garlic paste Grind 2 garlic pods and 1 inch of ginger into a paste
- 2 tsp. mango powder amchur
- 1/2 tsp. of chili powder
- 1 tsp. turmeric
- 1 tsp. sugar
- 1 can of low fat organic coconut 🥥 milk
- 2 Cups of Water If using vegetable stock reduce to 1 Cup
- 1 Cup of Vegetable Stock Optional
- 2 T canola oil best to use a neutral oil instead of EVOO
- Salt to taste
Instructions
- Skip this step if using Can of Chickpeas. If using raw chickpeas, soak for 3-4 hours and add 1/2 tsp of turmeric, 1/2 tsp salt and 1/4 tsp of chili powder and double the water to chickpeas ratio. Pressure cook for 4 mins and let it naturally release pressure.
- Heat a Sauce pan, add the oil along with bay leaf, cinnamon, cumin & mustard. Let them cook for 30 seconds.
- Next add the onions, red chilies & cook for a min and add the ginger garlic paste. Stir to make sure the ginger garlic doesn’t stick to the bottom 2 mins.
- Add the red bell pepper sauté for a min and add the chickpeas along with 1 cup of water & 1 cup vegetable stock. Add the turmeric, amchur and the chili powder. Mix well, close the lid and cook for 5 mins until the chickpeas are a little softer.
- Now add the Kale and slowly mix until it’s wilted about 2 mins.
- Next add the coconut 🥥 milk, sugar and salt. Give it a stir and close the lid and cook for another 5-8 mins or until it’s bubbly.
- Turn off the heat and serve with a side of rice or quinoa.
- Enjoy!
