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.”
(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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