Spinach and Kale Saag With Spiced Roast Potatoes and Cauliflower

Serves: 6
Takes: 45 mins

Here's my take on a classic Saag Paneer. I've updated it to be completely plant-based using wonderful spicy roast cauliflower and potatoes. If you're not familiar with saag, it's a leaf-based dish that is commonly eaten with rice or naan. It's not a spicy curry, more fragrant and complex, I thoroughly recommend it. This dish is packed full of flavour and is great for batch-cooking!

When To Eat

This dish is good to eat from September through to April. However, if are contemplating eating it in the late winter months - January through to March. Try picking a hearty over winter variety of spinach. These normally come in bunches as opposed to baby-leaf packets. They have a more bitter taste so I wouldn't recommend eating them raw, but they will go perfectly in this dish.


Spiced Potatoes

Name Amount
Potatoes 1 Kilo
Coriander Seeds 1 Teaspoon
Cumin Seeds 1 Teaspoon
Turmeric 1 Teaspoon
Cinnamon 1/4 Teaspoon
Salt 1/4 Teaspoon
Sunflower Oil 1 Tablespoon

Roast Cauliflower

Name Amount
Cauliflower 2 Medium Heads
Cumin Seeds 1 Teaspoon
Turmeric 1 Teaspoon
Ground Ginger 1 Teaspoon
Paprika 1 Teaspoon
Salt 1/4 Teaspoon
Sunflower Oil 1 Tablespoon

Kale and Spinach Saag

Name Amount
Coriander Seeds 4 Teaspoons
Cumin Seeds 1 Teaspoon
Chilli Flakes 2 Teaspoons
Cardamom 3 Pods
Onions 2 Medium
Ginger 80 g
Spinach 600 g
Kale (stems removed and roughly chopped) 300 g
Garlic 4 Cloves
Vegetable Stock 500 ml
Sunflower Oil 2 Tablespoons

This meal is around 91% less polluting than the average UK meal.

  • Eating this recipe will save around 2.69 KG CO2e per person.
  • That's equivalent to the emissions produced driving 22.25 KM in a modern car.


  1. Preheat your oven to 200˚c.
  2. Leaving the skins on, chop the potatoes into rough 2 cm cubes. Place in a deep roasting tray and cover first with the oil and then the spices. Mix well with your hands to coat the potatoes evenly.
  3. Break the cauliflower into individual florets then chop into quarters, place them into a another roasting tray. Cover with the oil and spices and then mix until the florets are evenly coated. Now place both your potato and cauliflower trays in the oven and roast for 30 minutes. At this point the potatoes should be crisp on the outside and the cauliflower should have some blackened spots.
  4. Whilst your veggies are roasting prepare your saag. Peel and loosely chop the ginger, garlic and onion. Then add them to a small food processor with a tablespoon of water and whiz unto a rough paste.
  5. Heat the two tablespoons of oil in a wide deep pan over a medium-high heat. Toss in all your spices - the cumin, the coriander, cardamom, and the chilli flakes. Toast the spices for about 2 minutes, but be careful not to burn them.
  6. Now tip in your onion paste and fry with the spices on high for around 5 minutes until the water has evaporated and the bottom of the onions begin to brown.
  7. Turn the pan heat down. Add your kale and spinach a handful at a time and wait for them to wilt. Continue this process until the entirety of your greens have been used.
  8. Remove the pan from the heat and tip the contents into a food processor. Blitz the mixture into a smooth paste. Return the contents to the pan, place back on the heat and add the stock. Stir the saag to evenly incorporate the stock and add seasoning to taste. Turn the pan down to a low heat to keep warm until your potatoes and cauliflower is ready.
  9. Once your potatoes and cauliflower is cooked, tip half of them into the saag and stir to combine. The sauce might get a bit too thick at this point, don't fear just add a bit more water to loosen up the sauce.
  10. Serve your saag with the rest of the cauliflower and potatoes heaped on top and a sprinkling of extra chilli flakes if you're feeling fiery.

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