Vegan Saag Aloo

Vegan Saag Aloo

My vegan saag aloo is oil free, gently spiced and has a few added veggies in there (I couldn’t help myself!).

Although saag aloo is literally translated as ‘spinach and potato’, I like to add sweet potato and kale too. The sweet potato adds caramel sweetness without the addition of sugar. The kale is just fantastically good for you! I try my best to add kale into everything!

This vegan saag aloo doesn’t contain any pulses for protein, and so I often serve it alongside dal (such as toor dal or chana dal) or chickpea dishes (for example my quick chickpea curry). Alternatively you can add some chickpeas or firm tofu to the saag aloo.

Because of the potatoes, this dish is hearty enough to be served without grains or chapatti. However, I LIKE to eat it with a small portion of cooked whole grains (such as brown rice, sorghum, freekeh, or quinoa). The grains add texture. For best results serve your saag aloo with a selection of other curries too. Who (over the age of 10) doesn’t like an Indian feast?

Free from: gluten, nut, soya, wheat, yeast

This is a vegan recipe

All external links are provided to highlight products that I think are fantastic. I do not receive any commission or sponsorship from any companies.

Vegan Saag Aloo
Servings: 3
  • 1 tsp mustard seeds
  • 2 onions (finely sliced)
  • 1 inch ginger (peeled and finely chopped)
  • 2 cloves garlic (chopped)
  • 1/2 tsp each of turmeric, ground cumin, ground coriander
  • 200 g potatoes (chopped into inch size cubes)
  • 200 g sweet potatoes (chopped into inch size cubes)
  • 1 tbsp tomato purée
  • 2 handfuls spinach (finely chopped)
  • 2 handfuls kale (finely chopped)
  • salt (to taste)
  1. Dry fry the mustard seeds until they change colour slightly and become fragrant. Grind with a pestle and mortar.

  2. Add the onion, a splash of water and a little pinch of salt to a pan. Cover and sauté on a low heat for 15 minutes or so to allow the onions to caramelise. If they start to catch, add a splash more water. 

  3. Add the ginger, garlic, the ground mustard seeds and spice powders. Stir for a few minutes to cook the spices slightly then add the potato and sweet potato. Add enough water to just cover the veg. Squirt in the tomato purée and mix through.

  4. Cover the pan again. Simmer for about 20 minutes until the potatoes are cooked but not mushy. 

  5. Add in the spinach and kale and allow to wilt. Season with salt to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *