In just 5 minutes you can have this yummy Indian side dish thrown in the slow cooker. Gorgeous soft potatoes, onion and spinach in tasty Indian spices make this slow cooker saag aloo a real winner!
This was crazy delicious, so much so that I spent the few hours before I served it picking at it in the slow cooker, ate my meal, then ate all the leftovers that evening too (yes, I’ve now reached that stage of thrid trimester insatiable hunger!). I just couldn’t leave it alone, which I now regret because I bet the leftovers would have been amazing in wrap with some salad and vegan raita!
It is a pretty dry dish and cooks fairly quickly for a slow cooker recipe throw it in at lunchtime and it’ll be ready for dinner), so it’s not one I’d leave in my slow cooker while I went out all day to work etc but more one for when you are at home pottering and can give it the occasional stir.
There aren’t too many spices used here, but if you don’t have a big spice collection and really want to take it down to the basics you could leave out the coriander, cumin and garam masala and just use curry powder – it’d still be delicious. You can also add some extra water towards the end of cooking if you decide you want it saucier.
I served ours with brown rice and sweet, potato, chickpea and spinach curry – recipe coming soon. I have been rubbish at using my slow cooker since we went vegan and I’m determined to do more in there as it’s just so easy and convenient. Let me know if you have any ideas for slow cooker veggie meals, I think next week we’ll try a chilli.
Slow Cooker Saag Aloo
- 5 large potatoes, cut into bite size pieces
- 2-3 big handfuls spinach
- 1 tsp ground cumin
- 2 tsp medium curry powder (plus extra if desired)
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp galric powder( or a couple of crushed fresh garlic cloves)
- 1 tsp garam masala
- Half a cup of water
- 1 teaspoon vegetable stock powder (or half a crumbled stock cube)
- Chuck everything in the slow cooker, and give it a good mix.
- Cook on high for 3-4 hours or on low for 4-6 hours, stirring a couple of times. Taste towards the end of cooking and add a little more curry powder / seasoning if you feel it needs it.