Vegan Chicken Saag
Discover the irresistible flavors of our Vegan Chicken Saag, a plant-based twist on the classic Indian dish. This vibrant recipe pairs tender chickpeas with a rich blend of aromatic spices, including garam masala, cumin, and turmeric, all enveloped in a creamy spinach and coconut milk sauce. Blanched spinach delivers a beautiful green color and earthy depth, while fresh ginger, garlic, and tomatoes create a robust base for the dish. Perfectly balanced with a touch of zesty lemon juice and served over fluffy basmati rice, this vegan saag is as comforting as it is nourishing. Ready in under an hour, it's a wholesome, gluten-free option that satisfies cravings while showcasing the richness of Indian cuisine. Perfect for weeknight dinners or meal prep, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 10 cups fresh spinach
- 1 cup coconut milk
- 1 large onion
- 2 medium tomatoes
- 4 garlic cloves
- 1 inch piece ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons oil
- 2 cups cooked basmati rice
- 1 tablespoon lemon juice
- 0.25 cup fresh cilantro
Instructions
Rinse the canned chickpeas under cold water and drain. Set aside.
Wash the spinach thoroughly and blanch in boiling water for 1-2 minutes. Immediately transfer to ice water to stop cooking. Drain and set aside.
In a blender, puree the blanched spinach with coconut milk until smooth. Set aside.
Finely chop the onion, tomatoes, garlic, and ginger.
In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the garlic and ginger to the pan and sauté for another 1 minute.
Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes.
Add ground cumin, coriander, garam masala, turmeric, red chili powder, and salt. Stir to combine and cook for 1 minute to allow the spices to release their aroma.
Add the chickpeas to the pan and stir until they are well coated with the spices.
Pour the spinach and coconut milk puree into the pan and mix thoroughly.
Simmer the mixture for 10-15 minutes on low heat, stirring occasionally, until the sauce thickens and flavors meld.
Add the lemon juice and stir well. Adjust seasoning with salt and more lemon juice if needed.
Serve hot over cooked basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 45.7 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
