Saag aloo is a spinach and potato curry dish eaten in India with bread or rice. It can have goat or lamb meat added, although it’s more frequently made with a butter or cream-laden base. Paying homage to the spices that distinguish it from other dishes, many vegan sag aloo curry recipes have been created and mastered.
Venture into the wide and wonderful world of vegan curry by trying these saag aloo recipes.
Have you tried cashew nuts in curry? They change the game. Oh, and they’re full of protein.
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This dish pairs perfectly with mango chutney and poppadom—a thin, crispy flatbread made from black gram flour.
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The joy about this recipe, aside from its delightful taste, is how easy it is to make. Put everything in an Instant Pot in the morning then come home to a warm cooked dinner at night.
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The mustard leaves add a unique, bold undertone to an otherwise flavorful Instant Pot dish.
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The peeled ginger ties all of the flavors together, keeping you coming back for seconds.
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A comforting curry at its finest that will make you look forward to eating your daily greens.
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Don’t feel like a conventional curry but still want to enjoy the flavors of saag aloo? No problem.
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This dish is healthy and economical, perfect for feeding the whole family.
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Love an easy recipe with a dash of coriander? We’ve got you covered.
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Get your favorite roti out, the flavors of this recipe demands one.
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Sweet potato counts towards your five a day. If that’s not an excuse to eat curry every day, we don’t know what is.
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Sophisticated? Tick! Bursting with authentic, Indian flavor? Tick!
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This recipe veers into the runnier side of curries, which makes it ideal to eat with bread. Try roti or naan.
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Low-fat curry is comfort food marrying a healthy eating regime.
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Chickpea curry meets spinach and potato curry. The combined version is off the charts.
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This post was last modified on December 15, 2020 7:31 am