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authentic vegan saag aloo curry in a dish with a wooden spoon.
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4.8 from 5 votes

Vegan Saag Aloo (Spinach and Potato Curry)

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: 6
Calories: 283kcal
Author: Louise-Claire Cayzer


For the main curry

  • 1 kg potatoes Floury about 2 pounds weight
  • 800 g spinach 25 cups fresh or 500g frozen
  • 1 tablespoon grated fresh ginger a good thumbsized knob
  • 1 small onion
  • 1 small chilli leave out if you want a milder curry
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tbap mustard seed
  • 5 cloves garlic
  • 2 tablespoon rapeseed oil
  • salt and pepper to taste

For the tempered spices

  • 1 tablespoon mustard seed
  • 1 tablespoon nigella seeds also known as kalonji or black onion seed
  • 2 tablespoon rapeseed oil


For the curry

  • 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 .

For the Tempered Spices

  • 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. 


Calories: 283kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 1546mg | Fiber: 8g | Sugar: 3g | Vitamin A: 12587IU | Vitamin C: 83mg | Calcium: 180mg | Iron: 6mg