• Nikki Wagner

Saag - Indian Spinach Curry


Here's our version of Saag (Sak):

750g spinach (or silverbeet or both), deveined and chopped 2 tbs ghee or coconut oil 1/2 tsp fennel seeds 2 fresh green chillies, de-seeded and minced 1 tbs fresh ginger, minced 2 tsp fresh turmeric, minced 1 leek, sliced 3 garlic cloves, minced 2 potatoes, diced Salt to taste Juice of one large lemon

Remove any large veins from the spinach and/or silverbeet and chop stems, then chop leaves...keep separate. Prepare all veggies and spices.

In a large pan heat coconut oil or ghee. Add chopped spinach/silverbeet stems, leek, fennel seeds, turmeric, chillies, garlic and ginger. Saute until cooked through. Add potatoes and cook 5 minutes or so.

Add greens and cook until wilted. Add salt to taste and lemon juice. Taste and adjust as desired.

Serve with chutney, yogurt (or coconut yogurt if vegan) and coriander (cilantro).

Enjoy - N x


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