Creamy Coconut Saag Curry
This Creamy Coconut Saag Curry is a flavour-packed, nutrient-dense dish that’s both comforting and nourishing. Traditionally made with spinach and warming spices, this version adds rich coconut milk for a velvety texture while keeping it dairy-free and low-carb.
You can customise the greens by adding mustard greens, kale, or collard greens for a deeper, more complex flavour. Plus, tofu makes it an excellent protein-packed meal!
Why You’ll Love This Recipe
✅ Nutrient-dense & anti-inflammatory – Greens, turmeric, and coconut milk create a powerhouse of vitamins and antioxidants.
✅ Rich & creamy without dairy – Coconut milk adds luxurious texture without heavy cream.
✅ Warm, spiced & deeply satisfying – A blend of cumin, coriander, and garam masala makes every bite aromatic.
✅ Low-carb & high in fibre – A perfect alternative to traditional carb-heavy curries.
Creamy Coconut Saag Curry
Ingredients
- 2 Tbs coconut oil (or ghee if dairy is OK with your diet)
- 1 large onion, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (adjust according to your heat preference)
- 1/2 teaspoon garam masala
- 450g frozen chopped spinach, defrosted
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Firm tofu, cubed
Directions
- Prepare the Greens:
If you’re using tougher greens like kale or collard greens, blanch them first in boiling water for a few minutes, then drain and set aside. Spinach doesn’t need to be blanched and can be used directly. - Cook the Aromatics:
Heat the ghee in a large pan or skillet over medium heat. Add the chopped onion and sauté until it starts to turn golden, about 5-8 minutes.
Add the minced ginger and garlic, cooking for another 2 minutes until fragrant. - Add the Spices:
Stir in the ground cumin, coriander, turmeric, cayenne pepper, and a pinch of salt. Cook for about 1 minute until the spices are well mixed and fragrant. - Cook the Greens:
Add the chopped greens to the pan. Cook, stirring occasionally, until the greens are wilted and most of their liquid has evaporated, about 5-10 minutes. If using a mixture of greens, start with the tougher ones and add spinach towards the end as it cooks faster. - Blend the Saag:
Using an immersion blender (or transferring to a regular blender), carefully blend the greens mixture to your desired consistency. Some prefer it smooth, while others like it a bit chunky. - Add Coconut Milk:
Stir in the coconut milk and let the curry simmer for another 5-10 minutes, allowing the flavours to meld together. If the curry is too thick, you can add a little water to reach your preferred consistency. - Finish by stirring in the garam masala and lemon juice. Taste and adjust the seasoning, adding more salt or lemon juice as needed.
- If including paneer or tofu, add it to the curry in the last few minutes of cooking, just to heat through.
- Serve your delicious Saag with a side of low-carb cauliflower rice or naan to keep the meal low-carb and satisfying
🥗 Nutritional Breakdown (Per Serving)
Calories: ~220 kcal
Carbs: ~10g
Protein: ~5g
Fat: ~18g
Fiber: ~5g
Sugar: ~3g (naturally occurring in greens & coconut milk)
This Creamy Coconut Saag Curry is the perfect comforting yet nutrient-packed meal, offering a rich, spiced, and velvety experience. It’s a delicious way to enjoy leafy greens while indulging in warm, bold Indian flavours.