Chana Saag with Tomato Curry

1. 1 Canned chickpeaspack 400 g ≈ $1.20 260 g
2. 2 Spinach (frozen)pack 400 g ≈ $1.90 120 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 170 g
4. 4 Onions≈ $1.60 per kg 70 g
5. 5 Garlic≈ $10.00 per kg 6 g
6. 6 Fresh ginger≈ $8.00 per kg 6 g
7. 7 Curry powder 3 g
8. 8 Coconut milkpack 400 ml ≈ $2.20 90 ml
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion⁴, garlic⁵, and ginger.

2. Heat the oil over medium heat and sauté the onion⁴ for 5 minutes until soft.

3. Add the garlic⁵, ginger, and curry powder, cooking for 1 minute to toast the spices.

4. Stir in the tomatoes and simmer for 6 minutes until the sauce slightly thickens.

5. Add the chickpeas, spinach², and coconut⁸ milk, then season with salt.

6. Simmer for 10–12 minutes until the spinach² wilts and the sauce thickens.