Saag Channa

By Radhi Devlukia

This vibrant, protein-packed dish blends creamy coconut-infused chickpeas with silky spinach and fragrant spices, all served over turmeric-scented rice. It’s a nourishing, flavor-forward recipe that hits the balance of wholesomeness and comfort in every bite.

YIELDS: 4 servings

COOK TIME: 30 min

PREP TIME: 10 min


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INGREDIENTS

Rice

  • 1 cup rice
  • 2 cups water
  • ½ tbsp butter
  • 1 tsp turmeric

 

Chickpea Curry

  • 2 green chiles (finely chopped)
  • thumb-size fresh ginger (grated)
  • 2 tsp garam masala
  • ⅛ tsp asafoetida
  • ¼ tsp turmeric
  • 1 cinnamon stick (large)
  • 2 tsp cumin
  • ½ tsp salt
  • 4 cups spinach
  • ½ cup cilantro (fresh)
  • 2 cans chickpeas, drained
  • 1 ½ cup coconut milk
  • ½ lemon (juice)

RECIPE

Rice

  1. Melt butter in a pan, add turmeric and the washed rice with 2 cups of water.
  2. Cook rice for 15 minutes or until cooked on low heat.

 

Chickpea Curry

  1. Chop up green chiles, spinach, & grate the ginger.
  2. Heat butter in a pan, add in your spices starting with cumin seeds, let them pop, then add in the remaining turmeric, garam masala, and asafoetida. Add green chiles & ginger and saute for 1 minute.
  3. Add in spinach and cilantro, and let cook down for about 5 minutes. Once spinach is wilted, add in coconut milk and mix.
  4. Transfer to a blender and pulse till combined (I like to keep little bits of the spinach showing, so I don’t blend till it’s completely smooth, but you can if you want).
  5. Pour back into pan and add a cinnamon stick, strained chickpeas, and coconut milk.
  6. Cook on low to medium heat for about 10 minutes, let the sauce thicken and flavors marinate.
  7. For serving, add rice and spinach chickpea mixture to a bowl and top with vegan yogurt.
  8. Say a prayer of gratitude, serve with love, and enjoy!