Vegan Richa · by Vegan Richa★ 4.9 (15)
Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 24%
CARBS 34G56% OF CAL
9G FIBER0G ADDED10G INTRINSIC15G OTHER10G TOTAL SUGAR
FAT 8G30% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic chickpea and spinach curry made in an Instant Pot, with ginger, garlic, and warming spices balanced by bright lemon. Hearty, healthy, and packed with Indian flavors.
mainindiancurrybowlbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup dried chickpeas (soaked for atleast 4 hours in warm water)
- 1 tsp oil
- 1/2 medium onion (finely chopped)
- 1 hot green chile (finely chopped)
- 4-5 cloves of garlic (minced)
- 1 inch ginger (peeled and minced)
- 1/2 tsp each ground cumin (garam masala, paprika)
- 1 tsp ground coriander
- 15 oz can tomatoes (or 2 large tomatoes diced)
- 1.5 cups water (,1 cup for less stewy dish)
- 3/4 tsp or more salt
- 2-3 packed cups chopped spinach (,chard or combination greens (8 to 12 oz), use amount to preference)
- 1 cup non dairy milk
- 1 tbsp or more lemon juice
- cayenne and garam masala for garnish
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 24%
CARBS 34G56% OF CAL
9G FIBER0G ADDED10G INTRINSIC15G OTHER10G TOTAL SUGAR
FAT 8G30% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 672mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1101mg
- Calcium
- 249mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 672MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.