chana saag [or at least really close]

Luckily, these were not the photos I deleted off my camera the other night.  This is not a meal you want to reheat and photograph on the second day. 

Although, it is a meal you want to reheat and eat on the second day.  I’m definitely a leftovers fan.  You know this. 

If you’ve been around here for awhile, you may remember my attempt at dal saag last year.  I actually named it not dal saag because it was not dal saag.  I don’t expect you to remember that, but I’ve been thinking about it ever since!

In the past three weeks I’ve made this meal three times, three different ways.

First in the slower cooker.  Second on the stovetop in a huge pot—not a fan.  Third was back in the slow cooker.

Yes.  That is a lot of spinach.  Yes.  We’ve eaten it all.  I believe I ate the second trial all by myself.

The slow cooker is definitely where it’s at—in my opinion—for this type of recipe.  The 8 hours of cooking really let the flavors develop.

I wouldn’t say this is authentic.  Heck, I’m not even sure I’ve ever really tasted authentic Indian food!  All I have to compare it to are my favorite Indian restaurants. 

While not authentic, it’s as close as it’s going to get to what I think chana saag is supposed to taste like. 

Print this!

Chana Saag [or at least really close]

serves 4-6 // adapted from The Vegan Slow Cooker, Chana Saag and 101 Cookbooks, Saag Paneer

Check my notes for easy vegan substitutions.

• 1lb baby spinach, chopped
• 2 cups cooked chickpeas, drained + rinsed
• 1 cup low/no-sodium veggie broth
• 1/4 cup 2% or whole milk
• 1/4 cup half + half creamer
• 1 small yellow onion, chopped
• 1 1/2 tablespoons ghee
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 1/4 teaspoons cumin
• 3/4 – 1 1/4 teaspoons garam masala
• 1/2 – 1 1/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander
• 1/4 teaspoon turmeric
• 1/16 teaspoon clove
• cayenne pepper to taste [opt]
• paneer cheese or fresh mozzarella [opt]
• cooked brown rice or quinoa

1. Chop your spinach.  Seems silly but it’s important for the cooking down process of the spinach.
2. Heat a pan over medium and add the ghee.
3. Once hot, add the chopped onion and stir every minute or so for about 5-7 minutes until the onion is translucent and soft.
4. Stir in the garlic, cumin, 3/4t garam masala, 1/2 teaspoon salt, mustard seeds, coriander, turmeric, and clove for about 30 seconds - 1 minute until fragrant.
5. Remove from heat, stir in the ginger, and pour into your slow cooker.
6. Add the veggie stock and then the chopped spinach on top.
7. Cover and set to low for 8 hours. [or 4 hours on high – tried it!]
8. Remove the lid, stir, and taste.  Add more salt, garam masala, and cayenne pepper if desired.  If it tastes bitter it needs more salt.  I used 1 1/4t garam masala in total.
9. Stir in the milk and creamer, then lightly blend with your immersion blender [optional].
10. Add the chickpeas, leave the lid ajar, and let cook for 30 more minutes on high.
11. Stir, taste, adjust seasonings if needed, and serve.  Top with paneer cheese or fresh mozzarella if desired.  It will thicken more upon serving.

notes:  If desired, instead of ghee use 2 tablespoons butter or 2 tablespoons sunflower/safflower oil to make vegan.  For vegan version, sub unsweetened/unflavored soy milk for the 2% and unflavored soy creamer for the half + half.  I used no-sodium veggie broth and needed to add just over 1 teaspoon of salt. 

And that’s a wrap on my as close as it’s going to get chana saag trials.

Ashley

tahini + cumin roasted carrots

Today was the first day I could feel fall.  We’ve had a crazy long, hot, and dry summer here.  I’m in the mood for cool air, not sweating while I bake, and chilly nights cocooned in our comforter.

This morning when I let the dogs out I was legitimately chilly and it felt fabulous.

To celebrate fall’s approach I had to bust out a fall-themed recipe.

Something savory.

Something warm.

Something roasted.

The carrots that look burnt are actually purple in color.

I wouldn’t serve you burnt carrots.

Promise.

By the time the carrots finished cooking it was already 80 degrees in the house.

So much for fall.

I stuck the carrots in the fridge, chopped them up, and ate them on a salad instead.

Summer lives on!

Print this!

Tahini + Cumin Roasted Carrots

vegan, gluten-free

• 1 bunch carrots [about 6-7]
• 2 tablespoons roasted tahini
• 1.5 tablespoons unrefined extra virgin coconut oil, melted
• 1 tablespoons honey or maple syrup
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

1. Preheat your oven to 400* and line a baking sheet with parchment paper or lightly grease the pan.
2. Clean the carrots, trim the ends, and slice in half or quarter if they are very large.
3. Whisk the tahini, coconut oil [or sub safflower/sunflower/etc.], honey, cumin, cinnamon, and salt in a bowl. The mixture will be very thick.
4. In a large bowl coat the carrots with the tahini mixture using your hands.
5. Lay in a single layer on the pan and roast for about 35 minutes until tender and golden brown. Flip once at 20 minutes.
6. Serve immediately.

notes: The tahini mixture is outstanding on toast, raw veggies, sweet potatoes, or right off a spoon. 

If carrots aren’t your thing I just remembered I have a similar recipe for tahini honey sweet potato fries.

I can’t wait for soup season!  And squash!  And apple cider!

I’ll stop dreaming and wait patiently.

Ashley