Monday, April 13, 2009

Channa Saag

This is something I put together in my quest to get more kale into my diet. As far as I remember, channa is the hindi word for chickpeas, and saag means spinach. This dish is packed with all sorts of nutritional goodness, and even though they protested at first, the boys ate all their greens.


INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 1 large garlic clove, minced
- 1" piece of ginger, minced
- 4 large tomatoes, chopped
- 1 tsp garam masala
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp chili powder
- 1 can chickpeas, rinsed and drained
- 3 cups chopped kale (though stems removed)
- 3 cups chopped spinach
- juice of 1 lemon
- 1/4 cup plain soy yogurt
- salt and pepper to taste

METHOD
1. Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until nicely browned. Add garlic and ginger and saute for 2 mins.
2. Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.
3. Add chickpeas and kale and cook for about 5 mins, until kale is tender. Add spinach and cook 2-3 mins, until tender. Stir in lemon juice and yogurt.
4. Season to taste with salt and pepper, adjust spices to your liking, and serve.

26 comments:

Claire said...

Palak means spinach, while saag means greens, so your title is just right! I make my palak creamy with some powdered cashew nuts, and loads more spices, but I have a teenager who likes his food really hot. I'll have to try kale this way soon. Looks good.

starryeyed.kid said...

Looks soooooooo good. I love Indian food, and I love saag.

Mints! said...

Hello,

I am regular reader of your blog but never commented. Recipe looks really nice and easy.
Saag is actually mustard leaves but people mix spinach and mustard to make 'the saag'. Yours is muuuuch healthier version so I am going to try.

Mipa said...

looks delicious!

Penny said...

Mmm... This looks GOOD! I love chickpea curry, but hadn't got round to making it with kale... And we've kale and perpetual spinach on the allotment at the moment... Thanks for the recipe!

Mary said...

Kale instead of spinach--what a great idea. The seasoning sounds delicious!

shelby said...

What a great way to get those greens in! Although I will willingly eat anything that has chickpeas and kale in it!

Macie said...

Looks delicious! And it must be, if your boys are chowing down on it. Most kids wouldn't be caught dead eating Kale!

Justine said...

That looks sooooo yummy!

Kiersten said...

I cannot wait to try this! Chickpeas and kale are two of my favorites. I used the two in a Thai curry dish (on my blog) recently and it came out great.

Thanks for the recipe :)

Tracy Warner said...

Do you have any clue how that get that intense spiciness like in Indian restaurants? I can never get mine as spicy or with that same flavor of spice. I asked once, and he said chili powder. But it still wasn't the same when I tried it.

Steph (I am Bee) said...

i love saag dishes and it's so hard to find vegan versions that taste just as good; i definitely want to try this!

carrie said...

YUM, this sounds so yummy. I get plenty of greens in my diet, but I'd love to find something to get more of them in my kiddos!!

dreaminitvegan said...

This looks lovely. Add greens to a sauce, such a great way to get the kids to eat them.

jenny said...

Yum!!

Paulina said...

Yum! This is just what I was looking for as I'm on an Indian food kick :)

Rebekah said...

Wow, that looks delicious! Saag is absolutely my favorite dish and I have been wanting to try a vegan version of it. I think I'll put this on the menu as I make my weekly grocery list tonight!

Karen said...

super super yummy.

The Voracious Vegan said...

Delicious as always! Kale is so amazing but they just don't have it here in Saudi, which is too bad, I really miss it.

Spinach is actually 'palak'. 'Saag' is a dish made with spinach leaves.

Keep up the great work and yummy recipes!

Desdemona said...

This is exactly my idea of the perfect dinner; it will certainly appear here in the next week!

Anonymous said...

The first commenter was correct. Saag just means greens (you can use any you like or have on hand - spinach, mustard, collards, kale, etc.). Paalak is spinach, specifically.

Vegandad: your dish is great, again showing that you don't have to choose between healthy and tasty - they are the same, and also blowing away the myth that kids "wont eat" this or that vegetable.

Tracy Warner: if you search in an Indian store and find a boxed spice mix specifically for chana (e.g. look for chana masala, or punjabi chhole masala) and use quite a lot of that, you might find the intensity you seek.

You could also use vegan dad's recipe and add some tamarind paste or pomegranate powder (anardana) or mango powder (amchoor) in addition to the lemon juice to up the tartness.

Krysta said...

Kale stems are my favorite part! I could see why they wouldn't be great in this recipe, but I hope you ate them while you were cooking. So glad to see a recipe that uses kale; not enough people appreciate it. I'm trying to spread the word in my own little circle of people.

Amy said...

Just made this - wow! It is super delicious, it will definitely become one of my staple recipes. I made a cashew cream because I didn't have any soy yogurt. Probably increased the fat content quite a bit, but it sure is yummy! Thanks for another great recipe.

hellseyduster said...

Made this last night and it was really good and simple. I think the yogurt totally makes it. It did, however, give some people in my household incredible gas, ha ha. Small price to pay.

Meghan said...

Could I do this with all kale and no spinach? Not very authentic, but I have soooo much kale AHHHH!

Peter T. Hooper said...

Longtime reader, first-time writer. This dish was great! I modified it to make it more sauce-based by steaming the kale and spinach and then blending these greens with 1/4 cashews and 1/2 cup water before adding it to the rest of the ingredients.