Saag aloo

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Sarah, recipe contributor, uses Patak’s curry paste – make sure you buy paste not sauce and get a spice level you enjoy. Unused paste will keep for ages in the fridge.

Serves 4: remember to save the leftovers and fridge/freeze them for later.


  • 2 tbsp oil
  • 2 tbsp of curry paste
  • 2 onions finely chopped
  • 6 peeled potatoes, chopped into cubes
  • 1 cup (156g) of frozen spinach
  • 1 can of chopped tomatoes
  • 1/2 pint (284ml) water or stock
  • 1 can coconut milk (optional)


  1. Add the oil and paste along with the onions in a pan. Cook until onions are soft.
  2. Add the potatoes and cook for 10 mins, then add the tomatoes and cook for 5 mins.
  3. Add the stock and coconut milk (if using) and cook for 20 minutes, until the curry is thickened.
  4. Add the frozen spinach and cook until the spinach is cooked through, then serve.
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