This dish did not want to look pretty. I tried! Can you take my word that it tastes 1000 times better than it looks? If not, you’ll just have to make it for yourself, to see!
Above: saag, easy veggie salad, and Polenta for One.
(Side-note: I love raw pine nuts. They are like candy!)
Here’s one of the ugliest recipes that I adore: Saag is an Indian dish, usually made with spinach. When I attended college in Philadelphia, I often ate at a cute Indian restaurant, which had incredible (and vegan!) saag.
I also once had really good saag at the Boston Vegetarian Festival.
Sadly, Texas doesn’t seem to offer anything as yummy and vegan-friendly… or at least I haven’t found it yet. Therefore, frustrated and saag-less, I decided to make my own version of the dish. Right in time for the “May Flowers” part of the poem, I’m calling this “Spring Green Saag.”
Spring-Green Saag
(Serves four, or two Katies!)
- 1 package frozen spinach, thawed (10-12 oz)
- 1 medium onion (160g)
- 2 tsp curry powder
- 2 tbsp minced garlic
- 1/2 tsp salt (or more if desired)
- 1/4 tsp dry ginger (or 1 tsp fresh)
- 1-2 tsp olive oil, or more if desired (I probably use about a tbsp)
- 1/4 cup to 1/2 cup yogurt of choice, depending on desired creaminess (I use Wildwood unsweetened soy)
Add onion and oil to a hot pan. Sauté 3 minutes, or until it begins to brown. Stir in the garlic, curry, and ginger, and sauté for another minute. Then add your spinach, as well as 2 tbsp water. Cook another minute, or until most of the water has absorbed. Remove from heat and stir in yogurt, as well as 1/4 cup water or milk of choice. You can also add a little coriander and turmeric, if desired, for more flavor.
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I’m all about Asian food. I love the sweet/sour/spicy combination. And no dairy, which makes going Asian an easy, allergen-free experience. For the most part. Watch out for the cream cheese wantons.
I didn’t grow up eating classic “American” dishes – umm probably because I’m not American? Haha – but the food of the country I was in at the moment… I love pretty much all “international” cuisines! Not a big fan of “North American” food. Japanese is my favourite, though I love love love the spices and flavour combinations in Indian cooking. I love Indian spinach (saag) dishes as well! Mexican, Italian, Thai, and traditional mainland Chinese cuisines are great as well. 🙂
That sounds awesome!!!!!! I love anything with curry? Do you think that I could use kale instead of the spinach though? Its easier to find here…..
As for non-american foods, I love pretty much all of it, especially Italian and Mexican!
Yes! Saag is traditionally made with spinach, but sometimes it’s made with collards or mustard greens… so I don’t see why kale wouldn’t work!
I didn’t know that you lived in Texas! I live in Houston 🙂
I do! I live in Dallas. Yay for Texans! 🙂
Saag is one of my favorite Indian dishes. Love that your recipe for it is so simple! African cuisine is yum because of all the peanuts, but I probably make Asian dishes the most.
I think mine would be Indian. Im in love with all of Amy’s Kitchen frozen organic indian meals. stuff I would never have tried before, I know love! Like Indian Cheese, BASMATI RICE<3, and mataar paneer. MMM!
and on a side note, I think thats a pretty good pic up above! love the addition of the chop sticks 😛
One of my favorite cuisines is Mexican! I could eat Mexican everyday and not get sick of it. Mexican food is soooo flavorful and I love how vegetarian friendly you can make it!!!!
p.s. pine nuts are the best!
Mmmm looks tasty! I love pretty much every cuisine I have ever tried. Indian and Ethiopian are definitely among my favorites though…that spongy bread they serve with Ethiopians meals is SO delicious!!!
That’s my favorite too! My mom and sister don’t like the injera bread! Crazies!!!
I have never tried polenta before – but I am up for anything … that looks great…
katie!
love the idea of making my own saag, thanks!! and soo lookin fwd to those SO delish products.
I adore indian food but rarely make it in my own kitchen I blame this on a) not having a tandoori oven for naan and b) all the prepackaged meals, sauces, frozen entrees that say in hushed tones, “you can’t make melt in your mouth indian food yourself!”
Since I have begun to make my own chinese food, and even my own kimchee (which is korean) I am def gonna pursue more ethnicity
next up: making a shortcut (but from a legit african cookbook!) ethiopian injera in my cast iron skillet!