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!
Servings: 8
Calories: 192kcal
Equipment
- Slow Cooker or Crock Pot
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 617mg | Fiber: 4g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 2mg