I love Indian takeout. We've discovered a great takeout place near our apartment for busy nights/ indulgent weekend dinners that has some of the best Indian and Pakistani food I've ever had -- it's a total hole-in-the-wall, which I suppose is testament to the value of small batch cooking and personal, family-recipe touches. (The folks who work there are awesome... it's like they have 10000 unshareable culinary secrets, and part of me thinks the more we order from there, the easier it'll be to figure out what they're doing to make everything taste so awesome.) Hah.
This Chana Saag was a recent attempt at recreating one of their most popular dishes, and was subsequently featured on Plate Joy. It's nearly as quick as takeout, and because you're making it yourself, you have more control over the ingredients. (Want more onion, less tomato? Less oil, more chickpeas? Go for it. It's pretty darn flexible.)
I love the added protein and full-factor that chickpeas bring to a dish like this. I'll admit that sometimes soups and curries don't feel substantial enough -- which is usually why we pair them with a grain or extra veggies of some kind -- but this one stands alone really well. It's packed with fiber, tons of veggies and lots of aromatic spices: interesting, texturally diverse and hearty. Sounds like a pretty solid dinner to me!
If you're searching for more simple, brought-to-your-door meals, take a peek at the other dining options on offer at Plate Joy. Like From the Ground Up, everything is designed to be simple, nourishing and a more convenient alternative to takeout. And hey, for more sugar-free, craving-kicking recipes, why not snag a free copy of sweet: the e-book? Click this little bar to get yours.
Have a delicious week!
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 2 tsp fresh ginger
- 1 tbsp curry powder
- 1 tsp cumin
- ¾ tsp salt
- 15oz canned crushed tomatoes
- 3 cups baby spinach
- 1 cup chickpeas
- ½ cup coconut milk
- Coarsely chop onions. Set aside.
- Peel and mince garlic and ginger. Set aside.
- Heat oil in a medium skillet over medium heat.
- Add onions, garlic and ginger. Sautee 3 to 4 minutes until fragrant.
- Add curry powder, cumin and ¾ tsp salt. Stir to combine then cook 2 to 3 minutes longer.
- Add tomatoes, chickpeas, spinach and ⅓ cup of water to the pot, stirring to combine. Let everything cook together until heated through, about 5 minutes.
- Remove pot from heat and stir in coconut milk.
- Serve on its own or with a side of brown rice, quinoa, millet or steamed greens.
Photo Credit: Plate Joy