Coconut Chana Saag

Coconut Chana Saag vegan recipe

There is never enough Indian food in my life. I could eat it every day all day long and never get my fill. Only once in a blue moon does a recipe for Indian food come across my kitchen table that can stand up to my favorite Indian restaurant. This fabulous recipe is the real deal. It’s creamy, spicy and so satisfying. The recipe calls for kale but I prefer spinach. Both DH and Little Man loved this recipe.

Serves 6


  • 2 Tbsp coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp mild curry powder
  • 1 tsp salt
  • Several pinches freshly ground black pepper
  • ¼ tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp cayenne (or more or less, depending on how spicy you like it)
  • 1 24 ounce can of diced or crushed tomatoes
  • 2 14.5 ounce cans of chickpeas, rinsed and drained (3 cups)
  • 225g kale, chopped
  • 1 can of lite coconut milk
  • 2 Tbsp fresh lime juice

Rice or quinoa for serving.


  1. Preheat a large saucepan over a medium heat and add the coconut oil. Saute the onion in the oil for 5-7 minutes, until lightly browned.
  2. Add the garlic and ginger and saute until fragrant, about 30 seconds. Add the curry powder, salt, pepper, garam masala, cumin and cayenne, and toss to coat the onions, letting the spices toast for a minute or so.
  3. Add the tomato juice and tomatoes from the tin, scraping the bottom of the pan to deglaze. Add the chickpeas and mix well.
  4. Cover the pan and bring the heat up a bit. Let it simmer for about 10 minutes, stirring occasionally. Add the kale and stir until wilted, then let it simmer, uncovered, for 5 minutes more to cook it down even further.
  5. Add the coconut milk and heat through. Add the lime juice, then taste for seasoning. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait, then just dig in. Serve over basmati rice with a little mango chutney and coriander on top.

Recipe courtesy and photo courtesy of


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