Extremely garlicky, vegan easy spinach curry!

I can't deny that this does seem a huge amount of garlic for a small amount of spinach curry, but by the time the curry has simmered down, the garlic makes a sweet and creamy sauce with the spinach, so fear not!

The spinach does its usual trick of disappearing into next to nothing, so a big bag of spinach makes nothing more than 3 portions of vegan spinach curry. I did try it with frozen spinach, but the end result wasn't as smooth and felt a bit fibrous, but was still enjoyable if that is what you choose to use. Chilli wise, this isn't meant to be a rip your head off curry, so just use a variety that gives a bit of warmth and flavour, not something like a Scotch Bonnet! I used soy milk but any plant based milk is fine, or you could use coconut milk for a richer taste.

You could mix in some potato too for a version of saag aloo


1tsp cumin seeds

1/2 tsp turmeric

1/2 tsp ground cumin

1tsp ground coriander

1/2 tsp whole black peppercorns

1 whole bulb of garlic

1 medium onion

1 chilli, not too hot

1tbsp veg oil, I used coconut

2 large tomatoes

1 600g bag spinach

1/2 cup of plant based milk, or coconut milk

Salt to taste

Handful of fresh coriander chopped


Into a food processor, add the onion, peeled and roughly chopped, the peeled garlic cloves, the chilli, and the spices and whizz up until finely chopped but not obliterated.

Add the oil to the pan, and fry the onion and spice mix, stirring regularly until the onions start to soften.

Chop the tomatoes in half and give them a quick whizz in the food processor until they are chopped, or do it by hand if you aren't as lazy as me! Add these to the pan with the onions and continue to cook.

Add the spinach and cook on high, stirring continually until they have wilted down. you may need to do this in 2 or 3 stages. Be patient, it looks like a massive amount of spinach, but it does actually all fit in! Add the plant milk and simmer fairly vigorously, uncovered, until the sauce has reduced and is thick and creamy looking, this takes around 20 minutes Roughly chop the coriander, and stir through just before serving. Season with salt to taste and enjoy!


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