Easy 30-Minute Chana Saag Recipe

An easy Chana Saag recipe that can be prepared in just half an hour! 


– 3 Tbsp coconut oil or olive oil – 1/2 small yellow onion diced – 1 small jewel yam cubed, or Yukon gold potato – 3 cloves large garlic minced – 2 tsp fresh ginger peeled and grated – 1 cup full-fat canned coconut milk – 1 Tbsp curry powder – 1 tsp ground cumin – 1 tsp red kashmiri chili powder optional – 1/2 tsp red pepper flakes optional – 3/4 tsp sea salt to taste – ¼ teaspoon ground turmeric – 1 14-ounce can diced tomatoes drained, un-salted recommended – 1 14-ounce can chickpeas, drained and rinsed – 4 cups baby spinach loosely packed – Cooked rice for serving

Use a medium-sized non-stick skillet to heat coconut oil on medium-high.  

Step 1


Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, 8–10 minutes. 

Step 2

In a small blender, mix coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric while the potato and onion cook. Blend until smooth and set aside. 

Step 3

Cook garlic and ginger for 2 minutes in the skillet with the potato and onion. Add diced tomatoes and cook for 2–3 minutes to evaporate excess water.  

Step 4

Heat coconut milk and chickpeas in the skillet until boiling. Turn down the heat and add spinach.  

Step 5

Cover and cook spinach for 2 minutes until wilted. Check the chana saag's flavour and add sea salt and spices. 

Step 6

Serve Chana Saag with cooked white rice or other grain. Cook chana saag at a low simmer for 10 minutes if you're not in a hurry. 

Step 7

See Also

See Also

Healthy Oatmeal Banana Mug Cake Recipe