Our Veggie Kitchen

My sister was in town last weekend and I wanted to treat her to a nice Indian meal. Since she detests anything spicy hot, I went with Moong Dosas, roasted potatoes, mango chutney and Channa Saag.  I love cumin and spinach together and the spices and textures blend perfectly together in this dish.

I make this quite often when I'm planning an Indian meal. It's pretty quick to make, it reheats well and it tastes really good.  Except for a few grams of fat, it's also quite healthy.



Channa Saag
2 tbs vegetable oil
1 large onion, chopped
3 jalapeno peppers, seeded & minced
4 cloves garlic
2 tsp cumin seed
3 tomatoes, grated
3 10 oz packages spinach, thawed, drained & chopped
15 oz chickpeas, drained
1/2 tsp salt
2.5 oz coconut milk (1/2 of a small can)
1 cup soy yogurt

Heat the oil over medium-high heat. Add the cumin seed and cook until the seeds begin to pop. Stir in the onions and saute until they begin to caramelize. Add the peppers and garlic and saute until the garlic is aromatic. Add the remaining ingredients (salt to taste), and bring just to a boil. Reduce heat to a low simmer

6 servings: 246 cal (10g fat, 29g carbs, 10g protein)