Vegan Chicken Saag

Experience the comforting flavors of Indian cuisine with this hearty Vegan "Chicken" Saag, a plant-based twist on the classic spiced spinach curry. This recipe pairs protein-packed chickpeas with a velvety spinach and coconut milk puree, infused with aromatic spices like garam masala, cumin, and coriander for a warming, flavorful dish. Perfectly complemented by fluffy basmati rice, this vegan saag is both wholesome and satisfying, offering a vibrant mix of textures and rich, creamy flavors. With simple preparation steps and plenty of fresh spinach, it’s a nourishing choice for weeknight dinners or an impressive addition to your plant-based recipe collection. Enjoy it garnished with a squeeze of lemon juice and fresh cilantro for a bright, refreshing finish!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 10 cups fresh spinach
• 1 cup coconut milk
• 1 large onion
• 2 medium tomatoes
• 4 garlic cloves
• 1 inch piece ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons oil
• 2 cups cooked basmati rice
• 1 tablespoon lemon juice
• 0.25 cup fresh cilantro

Directions

Step 1

Rinse the canned chickpeas under cold water and drain. Set aside.

Step 2

Wash the spinach thoroughly and blanch in boiling water for 1-2 minutes. Immediately transfer to ice water to stop cooking. Drain and set aside.

Step 3

In a blender, puree the blanched spinach with coconut milk until smooth. Set aside.

Step 4

Finely chop the onion, tomatoes, garlic, and ginger.

Step 5

In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 6

Add the garlic and ginger to the pan and sauté for another 1 minute.

Step 7

Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes.

Step 8

Add ground cumin, coriander, garam masala, turmeric, red chili powder, and salt. Stir to combine and cook for 1 minute to allow the spices to release their aroma.

Step 9

Add the chickpeas to the pan and stir until they are well coated with the spices.

Step 10

Pour the spinach and coconut milk puree into the pan and mix thoroughly.

Step 11

Simmer the mixture for 10-15 minutes on low heat, stirring occasionally, until the sauce thickens and flavors meld.

Step 12

Add the lemon juice and stir well. Adjust seasoning with salt and more lemon juice if needed.

Step 13

Serve hot over cooked basmati rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	(1833.2g)

Amount per serving	% Daily Value*
Calories	1390.9

Total Fat 39.1g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4058.5mg	0%
Total Carbohydrate 223.3g	0%
Dietary Fiber 35.5g	0%
Total Sugars 45.7g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 641.6mg	0%
Iron 23.8mg	0%
Potassium 2299.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 11.8%

Carbs: 63.2%