Indian-Inspired Saag with Garden Greens and Chickpeas
A bold, creamy curry of fall garden greens — kale, mustard, arugula — blended with garlic, ginger, and warm Indian spices, with chickpeas standing in for paneer. Naturally vegan and deeply nourishing.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
- 1 Tbsp coconut oil or ghee
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 Tbsp grated fresh ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp coriander
- Pinch cayenne optional
- 6 cups chopped garden greens spinach, kale, mustard, arugula
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup full-fat coconut milk or yogurt for non-vegan
- 1/4 cup vegetable broth or water as needed
- Salt and pepper to taste
- Lemon wedges and cilantro for serving
In a large pan, heat the oil. Add the chopped onion and cook until soft and golden, about 5 minutes. Add the garlic and ginger and cook another minute.
Stir in the cumin, turmeric, garam masala, coriander, and cayenne. Cook 30 seconds, then add the greens and stir until wilted, adding a splash of water if needed.
For a more traditional saag texture, use an immersion blender to partially or fully puree the greens mixture — or leave it chunky.
Stir in the chickpeas and coconut milk. Simmer on low for 10 minutes, until thick and fragrant. Season to taste.
Garnish with fresh cilantro and a squeeze of lemon. Serve hot with basmati rice, roti, or naan.