Chana Saag Curry

Recipe adapted from Budget Bytes.

Ingredients:

• 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 

Directions:

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: