High Protein Vegan Chana Saag Curry Recipe
Get ready to cook up a flavour-packed vegan curry recipe that’s filled with fragrant spices and certain to satisfy your taste buds. This Chana Saag is one of my favourite recipes that I come back to time and time again, it’s so good you’ll wonder how you ever lived without it.
Skip the oil-laden takeaways and make your own aromatic plant-based curry instead.
There’s nothing more satisfying than cooking up your own nutritious curry at home. Ditch the costly quick-fix options that contain unnecessary ingredients and instead use our recipe so you can load up delicious veggies and seasonings that are truly beneficial for your health.
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Let’s check out a few of the fantastic ingredients in this dish that are bursting with health benefits
Coriander
Rich in vitamins & antioxidants, supports digestion & is detoxifying
Spinach
Packed with vitamins & minerals, including iron & calcium that support overall health
Ginger
Supports healthy digestion & contains anti-inflammatory compounds
Turmeric
Contains curcumin which has powerful anti-inflammatory properties
Chickpeas
High in protein & fibre, helps controls blood sugar & supports gut health
Mushroom
Source of B vitamins & selenium, supports energy production and antioxidant defense
Because we haven’t used any oil in our vegan chana saag we’ve been able to create a meal with unreal macros. If you’re someone who needs to fuel your muscles after hitting the gym, or you’re on a mission to lose weight and looking to get the most out of your calories - this is the perfect meal for you!
Make yourself a comforting curry that’s packed with 29g of plant-based protein and rich with nutritional powerhouses!
We know you can't wait to try this healthy vegan curry so…
let’s get cooking!
Servings: 1
Macros (per serving)
423kcal, protein 29g, carbs 45g, fat 9g
EQUIPMENT NEEDED
INgredients
100g frozen spinach
½ medium onion
5 medium mushrooms
½ teaspoon cumin powder
½ teaspoon chili powder OR chili flakes
½ teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon turmeric
½ teaspoon garam masala
¼ teaspoon cinnamon
Handful fresh coriander
80g silken tofu
60ml water
1 can chickpeas, drained and rinsed (240g drained)
1 tablespoon lemon juice
salt to taste
Instructions
Cover the frozen spinach in boiled water and set aside for 5 minutes.
Finely slice your onions and mushrooms. Add them to your pan and steam fry for 5 minutes.
Add in the cumin, chilli, garlic, ginger, turmeric, garam masala and cinnamon and cook for a further 2 minutes.
Drain the spinach and add it to a blender along with the fresh coriander, silken tofu and 60ml water. Blend until completely smooth.
Add your sauce mixture to the pan along with the chickpeas and salt and cook for 3 minutes.
Finally, stir in the lemon juice and serve with rice.
Here’s a great video from my Instagram page where I show you the step-by-step process for this curry recipe. Be sure to follow me for all my latest vegan recipes and expert advice.
Serve up your vegan chana saag with fragrant rice, finely sliced red onion and freshly picked coriander. I also like to add some chopped chilli peppers to my meal for an extra fiery kick!
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This healthy vegan recipe is so quick and simple to make that you’ll be serving yourself up a hearty plate of comforting curry in no time! Packing in 29g of vegan protein and with just 9g of fat, it’d be rude not to treat yourself to a guilt-free curry night.
If you’ve enjoyed this recipe, please share your pics with us and be sure to tag us on Instagram:
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Taking the first steps on your health and fitness journey can feel overwhelming, but don’t worry! As a vegan fitness coach I’ve helped hundreds of my clients successfully build a brighter future for themselves and I would love to help you too.
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Much Love,
Paul & Gemma
Hench Herbivore
PS. If you’re in need of more great tasting, healthy vegan recipes like the one in this blog, look no further than our delicious plant-based recipe e-books and fantastic vegan meal plans.
