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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