Chana Saag (vegan, gluten free)

March 17, 2011

Author Notes: Loosely based on the traditional Indian dish, this hearty recipe can stand on it's own as a main or be a lovely side dish.

Serves: 6-8


  • 2 tablespoons extra virgin olive oil or 1/4 cup veggie stock
  • 1 large yellow onion, sliced thinly with the grain (saute slice)
  • 2 large garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 1 28 oz. can diced tomatoes with juice
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon dried cinnamon
  • 1 cup chick peas, cooked or 1 15 oz. can, drained and rinsed
  • 3 bunches kale, stems removed and ripped into bite size pieces
  • 1 bag, baby spinach
  • 1 small - medium lemon, juiced
  • 8 ounces plain non dairy yogurt
  • salt and pepper, to taste
In This Recipe


  1. Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until soft and translucent. Add garlic and ginger and saute for 2 mins.
  2. Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.
  3. Add kale in bunches, it will reduce significantly. Cook until kale is tender. Add spinach and cook 2-3 mins, until tender. Add beans. Stir in lemon juice and yogurt.
  4. Season to taste with salt and pepper, adjust spices to your liking, and serve.

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