Print Options:

Spinach & Potato Curry (Saag Aloo) – dairy free, oil free

Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

My daughter and I attended an Indian Vegetarian Cooking Course a number of years ago, before I started eating the Whole Food Plant Based way. We learned how to make a Saag Paneer, which is a spinach and cheese curry. At the time my daughter was vegan, so we quickly changed it to use potatoes. Now, I have developed the recipe, changing the method to allow it to be made without any any oil or ghee. The flavours are the same as the original, but the way it comes together is different. You'll find this an easy curry to make, and it is a crowd pleaser too, for plant based eaters and omnivores alike.

 1 large or 2 small onions - finely diced
 900 g potatoes - scrubbed (about 4 large pototoes)
 250 g -300 g fresh spinach or silverbeet leaves (large stalks removed)
 2 cups plant based milk - I have used Oat and Soy successfully
 1 tbsp lemon juice
 2 tsp cumin seeds, whole
 2 tsp fresh ginger - grated
 2 cloves garlic - peeled and crushed
 1 - 2 fresh green chillies (optional) - finely chopped
Ground spices
 2 tsp ground cumin seed
 2 tsp ground coriander seed
 2 tsp garam masala
 1 tsp ground turmeric
 1 tsp ground black pepper
 1 tsp chilli powder (or to taste)
 1 tsp salt (or to taste)
1

Measure the Ground Spices into a small dish. Set aside.

2

Prepare the ginger, garlic and chillies, adding them to a small dish. Set aside.

3

Wash the spinach. Add the plant milk and lemon juice to a blender. Add as much spinach as will fit. Blend until liquid. Keep adding the spinach in batches until all the spinach is used up, and is well blended into the milk. Set aside.

4

Prepare the potatoes by scrubbing them clean, then cutting into an even dice, about 1.5cm square. Set aside.
NOTE: If you are doing this preparation ahead of cooking the curry, you will need to cover the diced potatoes with water to prevent them from discolouring.

5

Set a large pan onto the stove, and turn the heat on high. Dice the onion, and add it to the pan along with about 1/2 cup of water. Saute the onion until cooked. Try not to let it brown. Turn the heat down, as required. If the pan becomes too dry, add more water a tablespoon at a time.

6

Once the onions are cooked, move them to one side of the pan, and add the cumin seeds to the unused area of the pan. Allow them to cook until they become aromatic. Gently move them around to prevent them from burning.

7

Once the cumin seeds become aromatic, add the garlic, ginger and chilli mixture. Continue cooking, while stirring everything together, for another minute.

8

Add the Ground Spices, and cook for another minute or so. The spices will stick to the pan. This is normal. Just be careful that the spices do not burn.

9

Once you are happy that the spices are cooked (they will be pleasantly aromatic), add the spinach/milk mix. Stir thoroughly to combine the spices with the sauce. Make sure the spices that were stuck to the bottom of the pan have been stirred into the sauce. Add about 1/2 cup of water to the blender jug and swirl it around to pick up any of the remaining spinach mix. Add this, along with the potatoes and stir again to combine.

10

Cover the pan, and turn up the heat until the sauce starts boiling. Then turn the heat down, and simmer until the potatoes are cooked. Stir every few minutes, to make sure the sauce does not stick to the bottom of the pan. If the sauce becomes too thick, add extra milk or water.

11

Once the potatoes are cooked, taste, and add salt or lemon, if desired.

12

Serve immediately with Saffron Rice, or brown basmati rice.
This curry stores well in the fridge for up to a week, or it can be stored in the freezer for up to 6 months.
Serves 4-6 people.

Nutrition Facts

0 servings

Serving size

Copyright of abundantlyclear.nz