• Eddie

Cheap and Easy Chana Saag

Here’s the thing: I love Indian takeout. I could get it every day (if I didn’t mind dropping $40 plus tip on dinner for 2), but it would be the death of me. We have Indian Fridays when I don’t feel like cooking, and it’s great: a wide variety of delicious and spicy food with almost unlimited vegetarian options.

Here’s the problem: every Saturday, my wife and I wake up 3 or 4 pounds heavier after samosas, paratha bread (like a flat Indian crossiant) and a couple of shared entrees. That’s because restaurants load their dishes with fat and salt so you want to eat there again because it’s delicious. Indian joints fill their dishes with Ghee (that’s just clarified butter) and cream and a handful of salt. Try this light version. You won’t notice the difference…until you step on the scale the next morning.

This makes 10 servings.


1 medium onion, chopped

1 inch piece of ginger, peeled and chopped

2 cloves garlic

4 C fresh spinach

3 C tomato puree

2 T curry powder

½ t garam masala

1 T hot paprika

1 t ground cumin

pinch salt

Juice of 1 lemon

1 C water

2 T coconut oil

4 C chick peas

2 C sweet peas

2 C fresh spinach


  1. Make your spice blend. Put the onion, garlic, ginger, 4 C spinach, tomato, curry, garam masala, paprika, cumin, salt, water and lemon juice into a blender or food processor and blend it all together until you have an ugly looking thick green liquid.

  2. Melt the coconut oil in a large pot over low-medium heat. Pour the spice blend in and simmer uncovered for 10 minutes.

  3. Add the chick peas, sweet peas and additional spinach. Stir to combine, cover and simmer for 20 minutes.

  4. Serve with quinoa.

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© 2018 Eddie McNamara