Vegan Saag Aloo (Spinach and Potato Curry)

4.8 from 5 votes

A delicious vegan spinach and potato curry that is perfect to serve with an Indian inspired feast!

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: Indian, Vegan

Keyword: curry, potato, potato curry, savoury spinach muffin, spinach curry, vegan curry

Servings:

Calories: 283kcal

Author: Louise-Claire Cayzer

First peel and boil the potatoes in salted water
1 kg potatoes
Now chop the onion and garlic finely, and grate the ginger
1 tablespoon grated fresh ginger, 1 small onion, 5 cloves garlic
In a large pan, start by heating the oil, then add the onion and let cook until translucent
1 small onion
Add the garlic and all the other spices. Sizzle for a minute until they start to become fragrant
1 small chilli, 1 tablespoon garam masala, 1 tablespoon ground cumin, 1 tbap mustard seed, 5 cloves garlic, 2 tablespoon rapeseed oil, salt and pepper to taste
Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here
800 g spinach
Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious and unctious it becomes!
Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer. Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.
Taste for seasoning and add salt if you need it .

In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and 'pop' slightly.
2 tablespoon rapeseed oil
Just before serving, tip the fragrant oil and spices over the curry.
1 tablespoon nigella seeds, 1 tablespoon mustard seed

The longer you cook the spinach the better! You can also use chard, amaranth greens or other green leafy veggies here too.