Friday, July 31, 2015

Chana Saag

We didn’t add the jalapeno and it turned out a little bland so we added a bit more heat with red pepper flakes.  Next time I will be sure to include the jalapeno pepper!

Chana Saag
Forks over Knives The Cookbook

1            medium yellow onion, peeled and diced small
1            jalapeno pepper, minced
3            cloves garlic, peeled and minced
1            tablespoon grated ginger
2            teaspoons ground cumin
2            teaspoon ground coriander
1            teaspoon turmeric
1            teaspoon fenugreek  (bought this at an Indian grocery store)
1            teaspoon crushed red pepper
1            large tomato, finely chopped
1            cup unsweetened almond milk
2            lbs. fresh spinach, chopped (about 12 cups)
1            15-ounce can garbanzo beans, drained and rinsed
            salt to taste

Place the onion in a large saucepan and sauté over medium high heat for 8-10 minutes, or until it is browned.  Add water 1-2 tablespoons at a time to keep the onions from sticking to the pan.  Reduce the heat to medium-low and add the jalapeno pepper, garlic, ginger, cumin, coriander, turmeric, fenugreek, and crushed red pepper. 

Cook, stirring often, for 4 minutes, adding water only as needed.  Add the tomato and cook for another 5 minutes, then add the almond milk, spinach and beans.  Cover the pot and reduce the heat to medium-low.  Cook until the spinach is wilted, about 10 minutes.  Season with salt.

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