We LOVE Indian food and Indian food is a wonderful fit for anyone who eats a vegan, gluten-free diet. Because of the use of lots of onions, garlic, and ginger plus cayenne, turmeric and other naturally beneficial antifungal, antibacterial and antiviral ingredients, Indian food (with occasional modifications) is a great choice for those dealing with Candida. This recipe includes tomatoes, which some people with Candida or sensitivities to foods in the nightshade family need to avoid. The dish is still quite tasty with the omission of the tomatoes- just be sure to add at least another 1/2 cup of water while cooking.
Chana Saag/Indian-style Chickpeas and Spinach
2 Tbsp. oil/butter
1 large onion, chopped
6 cloves garlic, crushed
1 Tbsp. freshly grated ginger (or 1/2 tsp. dried ground ginger)
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. garam masala (can be a little harder to find- leave out if necessary)
1/8 tsp. ground cayenne
1 tsp. sea salt
15 ounce can tomatoes (crushed, sauce, etc.)
1 lb. spinach (frozen works great)
2 cans chickpeas (or 3-4 cups cooked chickpeas)
1/2 cup water
opt: 1/4-1/2 cup non-dairy milk
Saute onions in oil until translucent. Add garlic, ginger and spices and saute for a minute or two more before adding tomatoes. Let simmer for about 1o minutes then and the rest of the ingredients. Let simmer for at least another 10-15 minutes before serving.
Chana saag from an Indian restaurant looks quite different from my recipe. The spinach is normally cooked “to death” and even pureed. It also often includes yogurt or cream. This recipe keeps the spinach fresher.