Chana Shag with coconut milk – spinach and chick peas

So I am trying to eat more raw food these days – and it is a challenge to say the least! However on my good days – I avoid wheat altogether, I have a raw smoothie usually with cucumber and fresh spinach, maybe a little banana and coconut water mixed in, that’s really good. At least 2-3 servings of fruit, raw nuts in some form, (sometimes fresh almond milk) and a salad usually with avocado so satisfy my craving for heavier foods. Let me just say, I love this recipe and have made it many times but the sprouted spinach (leftover ends from the last batch I made) have been growing fast and are SO ALIVE!!! makes me think I must eat it raw from now on!  And thankful to have it either way!!!

spinach sprouted in bowl

 

 

This is a seasonal and easy recipe:

2lbs fresh spinach (or 2-3 large bunches)
wash well – and use stems
locate your favorite curry mix use about 2 tablespoons –
this one has salt already added so not optimal , but tasty
find your best fresh onion – doesn’t matter what kind – chop small
saute spices and onion in a generous amount of olive oil – (1/3 to 1/2 cup)
add chopped spinach and saute lightly – by the time I have chopped all the spinach and added it to the pot overall saute time is about 10 minutes
after spinach starts to wilt
add coconut cream (I use trader joes but other coconut milk will do fine)
add chick peas – you can cook from hard or use 1 small can – I remove skins to lessen the gas!
add salt if your curry powder did not have (most do not)

simmer for 10 minutes – serve with rice!

 

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