Vegan Spinach Sagwala

This recipe is sooooo good! You will not be disappointed! Sagwala is an absolute favourite Indian curry of mine and Daniel's. And this recipe has to be the best of them all. We've tried over 15 different sagwala curries from various Indian restaurants, and ours beats all of them. Even better is we've been able to use all organic ingredients, spinach from our garden and take out the gluggy oil and any additives the restaurants may use. 

We made this recipe in our What We Eat Vegan Family video on YouTube - make sure you check it out here - It plays at 12 minutes! 

Photo below is spinach growing in our garden! Curry photo yet to come! 


Vegan Spinach Sagwala

3 onions
2 tablespoon ground cumin
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
6 cloves of garlic, minced
1 tablespoon fresh grated ginger
500g fresh spinach leaves (this is a lot of spinach, you can use less if you don't have enough)
1/2 teaspoon of dried chilli or 1 fresh - optional
800g tomatoes, fresh or from a jar
1.2kg potatoes or equivalent, chopped into cubes - I like to also do half potato and half tofu! Highly recommend for extra protein and calcium
Juice of 1 lemon
1/2 cup coconut cream or more
Short grain brown rice (presoaked for 5ish hours)


  1. Cook brown rice with a small amount of salt (ratio is 1 cup rice to 2 cups water). Usually, takes 45 minutes.

  2. Heat up a large fry pan, fry onions in a dash of water for five minutes. Add spices, garlic and ginger and fry a further 2 minutes.

  3. Chop and steam potatoes in a steamer (or boil in a pot) until tender.

  4. Blend spinach with jarred tomatoes, cooked onions and spices until smooth.

  5. Add spinach puree back to the pan and simmer on low heat. Add potatoes and cook through on low for five to ten more minutes. Stir in coconut cream and season with lemon juice and salt and pepper to taste. Serve on a bed of brown rice with banana and coriander.

This recipe feeds four people - half the recipe if you want less. Happy curry eatin.