Creamy-Coconut-Saag-2-min.jpg

Creamy Coconut Saag

  • Simple
  • 0:30 m
  • 17 ingredients

In need of speedy Friday night curry? Our Creamy Coconut Saag is PACKED with protein, and can be whipped up in no time! All about comfort and ease, its perfect for a weekend takeaway! Check out the recipe below!

Serves: 3

Ingredients

For the Tofu

  • 2 tbsp vegetable oil
  • 1 280 g block of firm tofu

For the Base

  • 1 onion
  • 4 cloves of garlic
  • 2cm piece of fresh ginger
  • 2 tbsp vegetable oil
  • 500g spinach
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp garam masala
  • 1 400 ml can of coconut milk
  • 50g frozen peas
  • 1 lime
  • Salt & pepper

Mustard Seed Oil

  • 2 tbsp vegetable oil
  • ½ tsp black mustard seeds
  • pinch of asafoetida

To Serve

  • plant-based Naan bread

Before you start

Large frying pan | Microplane | Colander | Small saucepan

Step 1

For the tofu

  • Heat the vegetable oil in a large frying pan over medium heat. Cut the tofu into even size cubes and fry for about 5 minutes on each side, until golden brown and crispy. Transfer the tofu to a plate, leaving the oil in the pan

Ingredients

  • 2 tbsp vegetable oil
  • 1 280 g block of firm tofu

Step 2

Begin the base

  • Peel and finely slice the onion
  • Peel and grate the garlic and ginger with a microplane
  • Return the pan to a medium heat and add the sliced onion with a big pinch of salt. Fry for about minutes until the onion is soft, you may need to add more oil

Ingredients

  • 1 onion
  • 4 cloves of garlic
  • 2cm piece of fresh ginger
  • 2 tbsp vegetable oil

Step 3

Prepare the spinach

  • Boil the kettle
  • If using fresh spinach, place it in a colander, pour over the boiling water to wilt the spinach. Squeeze out most of the water. If using frozen spinach, add it to a saucepan with a splash of water, cover and cook until the defrosted

Ingredients

  • 500g spinach

Step 4

For the base and mustard seed oil

  • When the onion is soft, add the garlic and ginger and fry for a minute to release the delicious aromas, before adding the turmeric, chilli and garam masala. Stir to coat the onions
  • Pour in the coconut milk and cook on medium heat for 5 minutes until the sauce starts to thicken. Return the fried tofu to the pan followed by the wilted spinach and peas and heat through
  • Heat the vegetable oil in a small frying pan over medium heat. Test that it is hot by dropping in one mustard seed and if it sizzles and pops, the oil is ready. Add the mustard seeds with the asafetida (if using). Reduce the heat to low and cook for about 30 seconds, stirring often. Remove from heat

Ingredients

  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp garam masala
  • 1 400 ml can of coconut milk
  • 50g frozen peas
  • Salt & pepper
  • 2 tbsp vegetable oil
  • ½ tsp black mustard seeds
  • pinch of asafoetida

Step 5

Season the curry and serve

  • Squeeze the juice from a lime over the curry and season with salt and pepper
  • Pour over the spiced oil and serve immediately with Naan breads for dipping

Ingredients

  • 1 lime
  • plant-based Naan bread