Low Sodium Vegan Chana Saag

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp cumin seeds
1 can (14 oz) diced tomatoes
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp cayenne pepper
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
5 oz baby spinach (about 5 packed cups)
1 tbsp fresh lemon juice

For serving

cooked basmati rice or naan, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)

Instructions

1
Heat the oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.

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