This post contains affiliate links. Please see ourย disclosure policy.

Try this easy Vegan Baked Chana Saag recipe! A fragrant Spinach and Chickpea Curry cooked in one casserole dish along with onion, tomatoes & warming spices. Such a comforting meal served with rice or any bread of your choice.  Gluten-free Soyfree Nutfree.

vegan chickpea and spinach casserole served with a side of rice
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

Today we are cooking a baked version of this Indian classic. Chana Saag – an aromatic and perfectly spiced chickpea spinach/greens curry made in the oven!

We are taking a classic Indian curry normally made on the stovetop using chickpeas, spinach or greens, onion, tomato, ginger, garlic, and warm spices and turn it into an easy 1-dish casserole recipe. Making this in the oven means no standing around!

This is a great recipe you can make whenever you need to use up greens! Spinach is a quintessential ingredient, but other than that you can add any leafy greens you have in your fridge. Think chard or mustard greens.

You will love how easy this is to make and the recipe is totally adaptable to your taste. Served with warm bread or steamed basmati rice this really makes for a perfect weeknight meal.

overhead shot of a vegan Indian chickpea spinach casserole in a white casserole dish

This is not only the ideal dish for busy weeknights. Being a real crowd-pleaser recipe, this baked chana saag could also be made ahead, and stored in the fridge and will surely be a hit at gatherings and parties. Meal-prep win!

For variation, you can use other cooked beans of choice, or add some red lentils, or use tofu or soycurls!

a plate of vegan chickpea spinach curry served over rice

More baked curries:

Vegan Baked Chana Saag

5 from 24 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Try this easy Vegan Baked Chana Saag recipe! A fragrant Spinach and Chickpea Curry cooked in one casserole dish along with onion, tomatoes & warming spices. Such a comforting meal served with rice or any bread of your choice.ย Glutenfree Soyfree Nutfree
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoons fenugreek seeds, (or use 1/2 teaspoon dried fenugreek leaves and add with onion)
  • 1 clove, optional
  • 1 or 2 bay leaves
  • 1 dried red chili, broken or use 1/4 teaspoon pepper flakes
  • 3/4 cup finely chopped onion
  • 3 cloves garlic minced
  • 1/2 inch ginger minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 4 ounces frozen spinach or chopped, (defrost if using frozen)
  • 4 ounces chopped greens such as fresh chard, ,mustard greens or other baby greens, or use more spinach
  • 8 ounce tomato puree, (or unseasoned tomato sauce )
  • 15 oz can coconut milk, full fat or light or other non-dairy milk of choice , thicker cashew milk or oat milk work well
  • 15- ounce can chickpeas drained or 1.5 cups cooked
  • 1/2 teaspoon salt
  • pepper flakes,, lemon juice, and cilantro for garnish

Instructions 

  • In a 9×11 or similar size baking dish, add the oil and spread evenly. Add the cumin seeds, fenugreek seeds, clove, bay leaves, and mix.
  • Put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) to cook for 6-8 minutes or until the cumin seeds are fragrant. Keep an eye on them so they donโ€™t burn.
  • Remove the dish from the oven then add in the red chilies and mix in. Add in the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper, and a generous pinch of salt and mix well. Add some splashes of water if spices arenโ€™t sticking to the onion and mix
  • Then put the dish back in the oven to bake for 11-15 minutes or until the onion is translucent.
  • Take the dish out of the oven. Add in the spinach, greens, tomato puree, chickpeas, salt, coconut milk and mix really well.
  • If using fresh greens, then they will take a minute to kind of mix in and get coevered in the sauce. You want the greens to be covered with the sauce otherwise they will get crispy. Cover with parchment.
  • Put the dish back in the oven and bake for 20-25 minutes. Mix once in between so that all the greens get cooked evenly.
  • Take the dish out of the oven. Taste and adjust salt and spices and mix in. Garnish and serve over rice or naan, or flatbread.
    For creamier, mix in 2-3 tablespoons non dairy yogurt while still hot. For flavor variation, add in 1 teaspoon garam masala or Kashmiri garam masala or 1 tsp dried fenugreek leaves ( kasoori methi) while still hot.

Video

Notes

You can make this dish with other protein such as tofu or vegan chicken.
To make with tofu, add pressed and cubed 14 ounce tofu along with the onion mixture so that the tofu can crisp up a little bit as well and then add the greens and the rest of the ingredients.
To make it with the vegan chicken substitute, add the chicken sub with the greens. Use 3 oz rehydrated in stock soycurls or 4 oz seitan.ย 
To make with split red lentils (masoor dal): add 1/2 cup red lentils and 1 cup water and continue with the recipe.
Oilfree: Dry toast the spices in a skillet until they change color slightly, add onion,ginger, garlic ย and spices and 1/4 cup broth and sautรฉ over medium heat until golden. Then transfer this to the baking dish and proceed as the recipe.
Stovetop: toast the whole spices and chilies ย in oil over medium heat in a large skillet. Then add onion, ginger, garlic, spices and sautรฉ until golden. Add the rest of the ingredients, partially cover and cook for 15-20 mins. Stir occasionally, reduce heat to medium low towards the end to simmer.ย 
Instant Pot : toast the whole spices and red chilies in oil on sautรฉ mode. Then add onion, ginger, garlic, spices andย sautรฉ until golden. Add the rest of the ingredients, close the lid, pressure cook for 8 minutes. Natural release. For creamier, fold in 2-3 tbsp non dairy yogurt .ย 

Nutrition

Calories: 331kcal, Carbohydrates: 44g, Protein: 12g, Fat: 10g, Saturated Fat: 6g, Sodium: 435mg, Potassium: 831mg, Fiber: 11g, Sugar: 9g, Vitamin A: 3314IU, Vitamin C: 25mg, Calcium: 110mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
a serving of spinach chickpea curry served over rice

Ingredients:

  • we start by toasting whole spices in some oil: cumin seeds, fenugreek seeds, clove, bay leaves and dried red chili. This step is called tempering
  • chopped onion,  garlic and ginger are added to the tempering
  • ground spices: ground coriander, cardamom, cinnamon, black pepper
  •  greens: a mix of frozen spinach and chopped leafy greens such as fresh chard,  or mustard greens
  • tomato puree adds fruitiness and acidity
  • coconut milk adds creaminess. You can use any other non-dairy milk or cream  of choice
  • chickpeas – I used canned drained chickpeas but you can cook the chickpeas yourself

Tips:

  • Chana Saag tastes even better the next day when all the flavors had infused well, so go ahead and make a double batch
  • Play around with the amount of tomato and coconut milk. You can easily make it creamier or more tomatoey to preference by adding more coconut cream or tomato puree as it bakes.
  • You can make this dish with other proteins such as tofu or vegan chicken.
  • To make with tofu, add pressed and cubed 14-ounce tofu along with the onion mixture so that the tofu can crisp up a little bit as well and then add the greens and the rest of the ingredients.
  • To make it with the vegan chicken substitute, add the chicken sub with the greens. Use 3 oz rehydrated in stock soy curls or 4 oz seitan
  • To make with split red lentils (masoor dal): add 1/2 cup red lentils and 1 cup water and continue with the recipe
ingredients used for making baked vegan chana saag

How to make Baked Vegan Chana Saag:

dried spices in a white casserole dish

In a 9×11 or similar size baking dish, add the oil and spread evenly. Add the cumin seeds, fenugreek seeds, clove, bay leaves, and mix.

whole spices being toasted in a casserole dish

Put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) to cook for 6-8 minutes or until the cumin seeds are fragrant.

onions and ginger being added to casserole dish with toasted spices

Remove the dish from the oven then add the red chilies and mix in. Add in the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper, and a generous pinch of salt and mix well.

dried spices being added to onion and ginger in a casserole dish

Then put the dish back in the oven to bake for 11-15 minutes or until the onion is translucent.

baked diced ginger and onions and spices in a white casserole dish

Take the dish out of the oven.

coconut milk and tomato puree being added to a casserole dish

Add in the spinach, greens, tomato puree, chickpeas, salt, coconut milk and mix really well.

spinach and chickpeas being added to a casserole dish

If using fresh greens, then they will take a minute to kind of mix in and get covered in the sauce. You want the greens to be covered with the sauce otherwise they will get crispy.

leafy greens being added to casserole dish to make vegan chana saag

Cover with parchment and Put the dish back in the oven and bake for 20-25 minutes. Mix once in between so that all the greens get cooked evenly.

baked chana saag in a white casserole dish

Take the dish out of the oven. Garnish and serve over rice or naan, or flatbread.

baked vegan chana saag in a white casserole dish

Storage:

You can refrigerate the baked casserole for up to 3 days or freeze it for up to a month

What to serve with Chana Saag?

You can with warm pita bread, roti, or Naan or homemade parathas.For a gluten-free meal, serve with basmati rice or brown rice

vegan Indian spinach chickpea curry served with rice

Iโ€™m

a serving of baked vegan chana saag served in a white bowl with a side of rice

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 24 votes (7 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

49 Comments

  1. Holly says:

    5 stars
    very delicious! This recipe is easy to customize so I will definitely make it again.

    1. Vegan Richa Support says:

      Yay!

  2. Tim says:

    5 stars
    Delicious! Easy to make. Really like the one dish baking approach. The first two steps to prep the spices and onion really make the flavors outstanding. My wife raved about how good it was. Itโ€™s a nice addition to the cauliflower Tikka Marsala and Aloo Saag that I make. Looking forward to more healthy Indian recipes!

    1. Vegan Richa Support says:

      So glad you liked it!

  3. Alex says:

    5 stars
    This recipe was so easy and incredibly delicious. I am always a little more generous with the spices, but the creaminess of the dish is incredible. I will definitely be making this again and am excited to try others. Make this w basmati rice and the Almond flour naan recipe. What a treat. ๐Ÿ™‚

    1. Richa says:

      Yay

  4. Genie says:

    Another great recipe! We had this tonight with basmati rice. Husband approved.

    I didnโ€™t quite have enough fresh kale so used some frozen kale that I had in the freezer. Worked fine.

    Iโ€™m a big fan of recipes with coconut milk!

    1. Vegan Richa Support says:

      oh great! yes, frozen kale works well, too! glad you enjoyed. please don’t forget to rate out of 5 stars, it really helps!

  5. eyre B says:

    5 stars
    I have never commented on an on-line recipe before, but this recipe prompted me to do so! I’ve made it twice in 2 weeks. It is perfectly seasoned (read 5 y.o. friendly). I appreciate your recipes. Thank you!

    1. Vegan Richa Support says:

      thank you for commenting! it really helps. so glad you liked this recipe!

  6. Jennifer says:

    5 stars
    I love how easy and delicious this one turned out. We love all of your Indian cuisines, but this one is always well received by my younger daughter. I think it’s the slightly creamy sweetness, and the fact that it’s not as spicy as I usually make things. It’s a great way to get your greens in, that’s for sure. While it was in the oven baking I made some brown rice in the instant pot and some homemade naan to go with it.

    1. Vegan Richa Support says:

      awesome!! ๐Ÿ™‚

  7. Catherine says:

    5 stars
    I have made this once a week for the last few months. It’s so easy to make and that is what I like. I don’t have a lot of patience for complicated recipes. My family loves it, too. My daughter is a fanatic about getting lots of vegetables every day in her meals, including breakfast, and she really likes this recipe.Every morning it’s surprising to see how she combines what’s in the frig and makes a bowl or a burrito for her breakfast.

    1. Vegan Richa Support says:

      Thank you so much for the kind comment, Catherine! ๐Ÿ™‚

  8. Sarah says:

    5 stars
    This looks amazing- Iโ€™m just wondering, for a mid week meal to save on back and forth, do you think I could combine steps 1-4, ie stick all ingredients in at the same time for roasting? Thanks for the most delicious vegan recipes on the internet ๐Ÿ™‚

    1. Richa says:

      Yes you can. Just toast it all together

  9. Caroline says:

    Sorry, this didnโ€™t work for us at all. It tasted really bland. It smelled amazing but was super tasteless – I donโ€™t understand what happened?
    Iโ€™ve just bought your IP book so am hoping my forays into that work out better.

    1. Richa says:

      Many people have made this without issues( many more tags on social than reviews here) . Maybe yours needed more salt? Maybe you forgot the salt or some spices? Salt brings out the flavors. Maybe the spices were were old so youโ€™d need to double or triple them, as the flavor payoff reduces quite a bit witb age. Just mix in the spices and salt and see if it it helps the flavor. We can fix it! If you look through the blog and 1500 of the recipes,and my earlier books, bland isnt a complaint and when it is, it usually is another issue like mentioned above. Itโ€™s not the recipe ๐Ÿ™‚ I can always help troubleshoot when needed. Ping me on social if you run into issues with the book recipes!