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Saag Aloo in the Slow Cooker (Crock Pot Recipe)


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This saag aloo in the slow cooker is warmly spiced, creamy, and perfect to serve along side a bowl of basmati rice.  Spinach and potatoes curry makes a easy and filling weeknight meal that is cooked in a crock pot.

This is my new favorite meal to make on the weekends.  I’ve been using my crockpot a lot more lately, and I really forget how amazing it is to have going in the background while I am working around the house.  All the ingredients for a dinner can go in the crockpot in the morning, set on low, and by dinner time its ready. A little effort for a lot of flavor!

We used to have a really fantastic Indian restaurant down the street from us, but it recently moved to another town.  So I’ve been needing to get my Saag fix lately- so I created this recipe with fresh spinach and potatoes.

This Vegan Slow Cooker Saag Aloo Recipe Is:

  • Warming
  • Earthy
  • Spicy
  • Hearty
  • Vegan & Gluten Free
  • Made in the slow cooker or crock pot!

What’s In This Crock Pot Saag Aloo?

  • Spinach, Potatoes, Garlic, Onion
  • Ginger: I used fresh ginger root, but if you don’t have it or can’t find fresh, this organic ginger powder works great and as a really nice flavor.
  • Garam Masala: a really great spice blend of cumin, coriander, allspice, cardamom, and cinnamon. A fantastic spice for this saag aloo, as well as any Indian curry!
  • Curry Powder: I like adding a little extra curry powder in these potatoes for a kick!
  • Turmeric: a super food that I like to throw into soups, stews, curries, and even smoothies! 
  • Cumin: a great spice I always keep in my pantry – this cumin powder works really well in curries, soups, tacos, and chili!
  • Coconut Milk: I like to use organic full fat unsweetened coconut milk for all my recipes.  I buy a few cans in bulk like this brand.
  • Salt and pepper to taste

Its truly amazing how much fresh spinach cooks down.  This recipe calls for 2 huge bags of fresh spinach… which eventually becomes like 2 cups once its cooked!  You could also use frozen spinach for this- when I used frozen spinach I found that using 3 bags of chopped frozen spinach was perfect.

How Do I Make This Slow Cooker Saag Aloo Recipe?

  • It really couldn’t be easier, thanks to the slow cooker! Just add all the ingredients (except the spinach), allow to cook for several hours.
  • Then add the spinach at the end, allowing it to cook enough to gently wilt.

This is a great recipe to serve over white basmati rice, and the leftovers save nicely in the fridge for dinner the next evening too.  The fresh ginger really makes this recipe, so use ginger root if you have it and not powder!

What Do I serve with this Saag Aloo in the Slow Cooker?

  • Basmati Rice!
  • I have an awesome easy recipe for Sourdough Garlic Naan here!
  • If you don’t have naan, then a roti or flatbread also works.

This is also a great way to use leftover potatoes- if I have extra that I need to use ASAP, I will dice them up and freeze them… and use them in this recipe another time!  This is great with fresh or frozen veggies.  If using frozen, add a little extra time to the slow cooker.  And you can utilize pantry staple ingredients like canned potatoes or spinach in a pinch.

Dietary Modifications for this Indian Spinach and Potatoes:

  • This recipe is naturally vegan, but if you aren’t vegan and wanted to add some ghee, you can also include that into the recipe.
  • This recipe is Gluten Free, so make sure to serve with a GF naan 🙂

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Saag Aloo in the Slow Cooker

This is a great set-it-and-forget-it weeknight dinner! If you want Indian food and don’t feel like spending money for take out, this is the perfect vegan recipe to satisfy your cravings!
5 from 18 votes
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Course Dinner, Main Course, Slow Cooker
Cuisine Healthy, Indian, Vegan
Servings 8
Calories 192 kcal


  • Slow Cooker or Crock Pot


  • 1 sweet onion chopped
  • 6 cloves garlic minced
  • 2 tablespoons ginger root minced
  • 5 potatoes diced
  • 2 tablespoons garam masala
  • 2 (13.5 ounce) cans coconut milk full fat
  • 1/2 cup water
  • 2 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon Sea Salt
  • 12 cups of fresh baby spinach or 2 large bags of chopped frozen spinach


  • Add all ingredients to the crockpot except for the spinach.  Cover and cook on Low for 6-7 hours.
  • When you are ready to add the spinach, slowly stir in one handful at a time, so it gradually wilts.  Stir and cook for another 15 minutes.
  • Taste and season with additional salt and pepper if needed- serve with garlic naan and rice!


Calories: 192kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 302mgPotassium: 617mgFiber: 4gSugar: 2gVitamin A: 12IUVitamin C: 28mgCalcium: 30mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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  1. 5 stars
    Fantastic recipe!! We topped it with lime and fresh cilantro. Would recommend, the flavors popped so beautifully!

    (I added 1/2 tsp of cayenne pepper to the recipe and it brought the spice to about a level 2.)

  2. 5 stars
    Just to say the “print recipe” function doesn’t work, it just re-opens the same webpage again in a new tab – it doesn’t make it printer friendly or single out the recipe.

  3. 5 stars
    Wow this recipe is incredible! So easy to throw together and so delicious. I add some lime juice at the end to brighten it up. We’ve made this several times and love it so much everytime. Thank you!!

  4. 5 stars
    Took about 10 minutes to throw together and it was really tasty! I liked this with sriracha. I’d be interested in what kind of added proteins would work well with this. I’ll make this again for sure.

    1. 5 stars
      Hi Caitlin, thank you so much for the review – really happy to hear you enjoyed the saag aloo! For proteins, I’d highly recommed throwing in some crispy baked tofu… that would taste great in the sauce.

    1. 5 stars
      Hi Alex, I haven’t tested it, but I believe you can – just make sure the potatoes are cooked all the way through first. If you are cooking it for a shorter amount of time, I’d recommend cubing the potatoes into even smaller pieces so they cook quicker.

5 from 18 votes (9 ratings without comment)

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