Chana Saag Curry

Recipe adapted from Budget Bytes.


  • 2 TBSP olive oil
  • 1 onion, diced
  • 1 zucchini, diced
  • 2 cloves garlic, diced
  • 1 TBSP grated fresh ginger 
  • 1 1/2 TBSP curry powder
  • 1 tsp. ground cumin 
  • 3/4 tsp. salt
  • 1 lb. frozen chopped spinach 
  • 1 15 oz. can chickpeas, drained and rinsed 
  • 1/2 c. water 
  • 1 13oz. can coconut milk
  • 1 lemon, juiced
  • 1 tsp. honey, optional
  • Serve over rice and with naan 


  1. Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, garlic, and ginger and sauté over medium heat for about 5 minutes, or until the onion is soft.
  2. Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more; then add the salt. Continue to cook for about five minutes more.
  3. Add the chickpeas, frozen spinach, and a 1/2 c. of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.
  4. After five minutes, turn the heat down to medium-low and add the coconut milk; then add the lemon juice and honey, and once it’s heated through, adjust the salt to your liking.
  5. Serve the chana saag curry over a bowl of warm rice and a side of naan.

Chana Saag Curry:

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