Easy Spinach Chickpea Curry (Vegan, Gluten-free)

Chana Saag, you’re my tasty new boyfriend.

Chickpeas, carrots, peppers, and spinach, all drowned in coconut cream and spices=Chana Saag

I accidentally bought two vats of fresh spinach last week and encountered this Chana Saag recipe whilst searching for a way to cook through some serious spinach.

I’ve always been reluctant to tackle Indian cuisine. I’ve just heard the proper way to prepare it requires loads of unique spices and a full day in the kitchen. While that may be true — and in the spirit of not letting perfect get into the way of good — I took this recipe on.

And it isn’t just good: this recipe is really, outstandingly good. It was simple to make, required nothing I didn’t already have in my spice rack, and was full of nutritional goodness. More commentary after the recipe!

The recipe

Ingredients:

• 1–2 tablespoon coconut oil
• 1 large onion, diced
• 5 garlic cloves, minced (I used a garlic press)
• 1 carrot, diced
• 3 mini bell peppers, diced (I picked yellow and orange)
• 1 14 oz can diced tomatoes, including liquid
• 1 tablespoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon turmeric