When we got The Vegan Slow Cooker book last Christmas I knew that it was full of some really delicious recipes. We quickly found that the Chana Saag was really tasty, but Katie suggested that we try in on the stove and not in the slow cooker. So, this is the result: an absolutely delicious Indian dish. The great thing about curries is that the flavors from the spices can change each time you make it; so use the recipe as a schema to build off of.
- 2 tbsp olive oil
- 1 small onion, minced
- 2 gloves garlic, minced
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp garam masala (or to taste)
- 1 1/2 cup water
- 2 tbsp vegan bouillon
- 1 pound of greens (you can use a pre-mixed package or a fresh assortment such as spinach, swish chard, collard greens, or kale)
- 1/2 to 1 cup plain nondairy creamer or nondairy milk
- salt, to taste
- 1 can (15 oz) chickpeas, or 1 1/2 cup homemade
- rice (Jasmine is the quickest, but you can also use brown)
The How To:
1. Heat the oil on medium. Add the onions and garlic, cook until softened.
2. Add all the spices to the pan and cook while stirring for one minute.
3. Add the water and bouillon to the pan (we usually mix the bouillon in the water first)
4. Add the greens and cover to let the greens steam. Cook down until the greens just begin to loose their vibrant green color
5. Add this mixture to a blender or cuisineart. You may need to blend it in batches.
6. While blending, stream in the non dairy milk.
7. Return the mixture to the pan and add salt to taste and chickpeas, cook until the chickpeas are warmed through.
8. Serve over Jasmine rice.
You can add more veggies to the mixture if you wish (add when you add chickpeas). We have added cauliflower and potatoes at times. Enjoy! If you find it is too runny, add less water next time. It should be a creamy rich sauce consistancy.
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