Spice things up with this warm and creamy spinach chickpea curry, inspired by traditional Chana Saag. This is one of my favorite dishes to order when we go out for Nepalese or Indian food, and I hope you love making it in your own home!
0 Heat a small amount of oil or water in a large skillet. Add in onion and sauté for 3-4 min until translucent. Add in garlic and ginger and sauté until fragrant.
1 Add in a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.
2 Add in tomato paste, chickpeas and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.
3 Taste and season with salt, pepper, chili sauce, or lime juice if desired.
4 Serve hot on top of rice and kale with a garnish of fresh cilantro.
