Vegan Saag Aloo Spinach and Potato Curry
Vegan Saag Aloo, a classic Indian dish, combines the earthy flavors of potatoes with the vibrant freshness of spinach, all enveloped in a fragrant and aromatic curry sauce. This vegan version of saag aloo is a nutritious and satisfying dish that’s perfect for a comforting meal.
INGREDIENTS
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 4 medium potatoes, peeled and diced into bite-sized pieces
- 1 can (14 oz) diced tomatoes
- 1 cup water
- 1 teaspoon salt (or to taste)
- 1 large bunch of fresh spinach, washed and chopped
- Juice of 1 lemon
- Fresh cilantro leaves, chopped, for garnish (optional)
INSTRUCTIONS
Prepare the Curry:
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the cumin seeds and sauté for a minute or until they start to sizzle.
Stir in the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Stir in the ground coriander, ground cumin, ground turmeric, cayenne pepper, and garam masala. Cook for a minute to toast the spices.
Add the diced potatoes to the skillet and mix them well with the spices.
Pour in the diced tomatoes and water. Season with salt to taste.
Cover and simmer for about 15-20 minutes, or until the potatoes are tender.
Add the Spinach:
Stir in the chopped spinach and cook for an additional 2-3 minutes until it wilts into the curry.
Squeeze the lemon juice over the curry and stir to combine.
Serve Vegan Saag Aloo:
Garnish with fresh cilantro leaves if desired.
Serve hot as a flavorful and nutritious vegan saag aloo curry, typically enjoyed with rice or naan bread.
TIPS
- Adjust the level of spiciness by varying the amount of cayenne pepper or using fresh green chilies.
- If you prefer a creamier curry, you can add a splash of coconut milk or vegan cream toward the end of cooking.
- Leftover saag aloo can be refrigerated and reheated for another meal.
NUTRITION VALUE
- Calories: 200-250 (approximate values)
- Carbohydrates: 30-35g
- Protein: 4-6g
- Fat: 8-10g
- Fiber: 5-7g
