Every vegan or vegetarian cook needs a recipe for saag aloo - or potato and spinach curry - in their repertoire. Here's mine. It's simple, delicious and suitable for vegans.
Delicious, healthy potatoes with the skin on, fresh nutritious spinach leaves and flavoursome spices - this saag aloo, or potato and spinach curry is one of my favourite dinners.
What to serve with this curry
Because potatoes are naturally filling you could serve this saag aloo on its own. However, it goes well with both rice and chapatis as well.
I like it with raita - a yoghurt-based sauce. Or a pickle or chutney on the side, such as this rhubarb chutney, always goes down well.
Alternatively, to make a real feast you could serve it with a selection of other curries. See below for my favourite vegan curry recipes.
More vegan curry recipes you might like
If you like this you might like:
- Vegan aloo gobi (potato cauliflower curry)
- Aubergine and chickpea curry
- Indian-spiced root vegetable curry
- Parsnip, chickpea and cauliflower korma
- Sri Lankan okra curry
- Red lentil dhal
- Sweet potato and beetroot curry
- Easy one pot carrot curry
- Baked tofu tikka
If you like this you might find my guide to July's seasonal vegetables useful.
Pin vegan potato and spinach curry for later:
How to make saag aloo - potato and spinach curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Potato and spinach curry
- 1 tbsp sunflower oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and finely chopped
- thumb-sized piece of ginger peeled and finely chopped
- 1 tsp turmeric
- 1 tsp chilli flakes or to taste
- 600 g potatoes diced (no need to peel)
- 500 ml vegetable stock*
- 200 g spinach shredded or use baby leaf spinach
- 2 tbsp garam masala
- salt and pepper to taste
- Heat the sunflower oil in a large, heavy-based saucepan. Add the cumin and mustard seeds and fry over a medium heat for a minute until the cumin seeds are starting to colour. Add the onion, stir well and turn the heat to low. Cover and cook for ten minutes or until the onion is soft. Stir occasionally.
- When the onion is soft add the garlic and ginger. Stir and continue cooking for a minute. Then add the turmeric and chilli flakes.
- Next add the potatoes. Stir well to coat in the spicy onion mixture and add 350ml of the stock. Bring to the boil then cover and cook until the potatoes are soft. Stir often to avoid the potatoes sticking. Add a little more stock if it starts to look too dry*.
- When the potatoes are soft stir through the shredded spinach and cook until it's wilted.
- Add the garam masala, stir and heat through. Season with salt and pepper before serving with rice and/or flatbreads.
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