Bundobust’s Chole Saag Recipe | Vegan North Cookbook
The Vegan North Cookbook celebrates the best of the flourishing vegan food scene across the north of England. With delicious dishes to make at home and plant-based hotspots to discover, the cookbook offers a fresh approach to regional vegan cuisine at its best. Here’s just one of the delicious recipes featured within the book. For a limited time, get your copy for only £12 (Usually £18.95) SAVE 37%.
Bundobust’s Chole Saag Recipe
Chole or chana saag is a classic Indian curry made with chickpeas and spinach. Hearty and warming, but quick enough to make on a weeknight, this is a delicious dish full of aromatic flavour.
30ml vegetable or rapeseed oil
½ tsp cumin seeds
1 tbsp garam masala
½ cinnamon stick
1 black cardamom pod
1 star anise
2 large onions, chopped
2½cm piece of ginger
3 green chillies
½ tbsp ground coriander
½ tbsp ground cumin
½ tbsp turmeric
1 tin of chopped tomatoes
3 tins of chickpeas, drained
1 tbsp salt
3 bags of spinach
Put the oil into a large pan on a high heat and add the cumin seeds, garam masala, cinnamon, cardamom and star anise. Cook for 1 minute to release the oils from the spices but don’t allow them to burn. Blend the onions to a fine paste, add to the pan and brown for 10 minutes on a medium heat.
Chop the ginger and chillies and add them to the pan. Cook for 2 minutes then add the rest of the spices (ground coriander, ground cumin and turmeric).
Next, add the tinned tomatoes then fill the tin three-quarters full with water and add to the pot. Bring to a simmer and add the drained chickpeas. Boil for 10 minutes then add the salt. Meanwhile, blend half of the spinach and roughly chop the other half.
After the chickpeas have been boiled for 10 minutes, add the blended spinach and mix through. Turn the heat down to a simmer and cook for a further 3 minutes. Then turn off the heat. Add the other half of the spinach and put the lid on. It’s ready to serve as soon as the spinach has wilted and been stirred through.
Check the seasoning and garnish with freshly chopped coriander. Best served with puri but equally good with boiled basmati rice.
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