Baked Chana Saag (Vegan Spinach Chickpea Curry)

veganricha.com

peltz

2 teaspoons oil

½ teaspoon cumin seeds

⅛ teaspoons fenugreek seeds (or use ½ teaspoon dried fenugreek leaves and add with onion)

1 clove optional

1 or 2 bay leaves

1 dried red chili broken or use ¼ teaspoon pepper flakes

¾ cup ( 120 g) finely chopped onion

3 cloves garlic minced

½ inch ginger minced

2 teaspoons ground coriander

½ teaspoon ground cardamom

¼ teaspoon ground cinnamon

¼ teaspoon ground black pepper

4 ounces ( 113 g) frozen spinach or chopped (defrost if using frozen)

4 ounces ( 113 g) chopped greens such as fresh chard ,mustard greens or other baby greens, or use more spinach

8 ounce ( 226 g) tomato puree (or unseasoned tomato sauce )

15 oz ( 425 g) can coconut milk full fat or light or other non-dairy milk of choice , thicker cashew milk or oat milk work well

15- ounce ( 425 g) can chickpeas drained or 1.5 cups cooked

½ teaspoon salt

pepper flakes, lemon juice, and cilantro for garnish

Directions at veganricha.com

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