Chana Saag (vegan, gluten free)

Ingredients

• 2
  
  tablespoons extra virgin olive oil or 1/4 cup veggie stock
  
• 1
  
  large yellow onion, sliced thinly with the grain (saute slice)
  
• 2
  
  large garlic cloves, minced
  
• 1
  
  inch piece of ginger, minced
  
• 1
  
  28 oz. can diced tomatoes with juice
  
• 1
  
  teaspoon garam masala
  
• 1
  
  teaspoon ground coriander
  
• 1/2
  
  teaspoon dried mustard
  
• 1/2
  
  teaspoon dried cinnamon
  
• 1
  
  cup chick peas, cooked or 1 15 oz. can, drained and rinsed
  
• 3
  
  bunches kale, stems removed and ripped into bite size pieces
  
• 1
  
  bag, baby spinach
  
• 1
  
  small – medium lemon, juiced
  
• 8
  
  ounces plain non dairy yogurt
  
• 
  
  salt and pepper, to taste
  

Directions

1. Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until soft and translucent. Add garlic and ginger and saute for 2 mins.
2. Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.
3. Add kale in bunches, it will reduce significantly. Cook until kale is tender. Add spinach and cook 2-3 mins, until tender. Add beans. Stir in lemon juice and yogurt.
4. Season to taste with salt and pepper, adjust spices to your liking, and serve.