Spinach, Tomato, + Chickpea Curry
Chana Saag
Why This Recipe Works
A perky and vibrant take on a restaurant favorite, this curry features just-wilted spinach and hearty chickpeas. The rich tomato base is elevated by the popping of mustard and cumin seeds in hot oil.
Instructions
Sizzle the mustard and cumin seeds in oil until they pop, then fry the onions for about 12 minutes until they turn translucent and start to caramelize.
Stir in the garlic and ginger for 3 minutes, then add the canned tomatoes, crushing them by hand. Pour in a third of a can of water and cook for 10 minutes until the mixture becomes a thick paste.
Toss the chickpeas into the paste with the coriander, chile, turmeric, and salt. Fold in the spinach carefully; it will seem like a lot, but it will shrink and wilt perfectly within 5 minutes.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezing is not recommended due to the spinach.
Can I make this ahead of time?
The onion mixture can be made up to 2 days in advance and stored in the refrigerator.
