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Chickpea Saag with Cumin Cauliflower Rice & Mango Chutney
2 or 6 Serving Dinner

Chickpea Saag

with Cumin Cauliflower Rice & Mango Chutney

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
620
FAT
22g
CARBOHYDRATES
60g
PROTEIN
26g

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INGREDIENTS

  1. 1 oz ginger
  2. 1 clove garlic
  3. 1 onion
  4. 1 Roma tomato
  5. 13.4 oz chickpeas
  6. 2 tsp curry powder
  7. 5.5 oz coconut milk
  8. 8 oz baby spinach
  9. 1 tsp cumin seeds
  10. 12 oz cauliflower rice
  11. ¼ cup mango chutney
  12. 4 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Large nonstick skillet, Medium saucepan with lid
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
620
FAT
22g
CARBOHYDRATES
60g
PROTEIN
26g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Peel and mince 2 tsp ginger. Peel and mince the garlic. Peel and dice the onion. Chop the tomato. Drain and rinse the chickpeas.

2
Start the saag

Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Add minced ginger, minced garlic, diced onion and cook, stirring frequently, until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute.

3
Simmer the saag

Add ¼ cup water, chopped tomato, coconut milk, ¾ tsp salt, and a pinch of pepper. Bring to a boil, add the spinach, and stir. Reduce the heat to low, and cook until the spinach wilts, about 3 to 5 minutes.

4
Cook the cauliflower rice

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the cauliflower rice and cook, stirring occasionally, until tender and lightly browned in places, about 4 to 6 minutes.

5
Serve

Add the chickpeas to the pot with the saag and cook until heated through, about 2 to 3 minutes. Divide the cumin cauliflower rice between large bowls. Top with chickpea saag and serve with mango chutney.

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