Chana Saag Aloo Curry
Ingredients
- 1 onion chopped
- 2 tablespoons chopped ginger root
- 3 garlic cloves minced
- 4 medium sized potatoes chopped in small cubes
- 15 oz can chickpeas drained
- 2 cups unsweetened plant milk
- 1/2 cup water
- 3 tbsp tomato paste
- 1 tbsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 5 cups Greens (spinach, chard and kale mix) chopped small
- Salt and pepper to taste
- 1 cup chopped cilantro
- 1 tsp olive oil
Preparation
Saute potatoes in oil for 5-7 minutes stirring occasionally and looking for some golden color.
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.
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.
Add chickpeas, water, and plant milk and bring to a boil. It will thicken and smell amazing. Turn down 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, veggies and brown rice.
