Vegan Lamb Saag

Dive into a plant-based twist on a classic Indian favorite with this flavorful Vegan Lamb Saag. Featuring tender, protein-packed vegan lamb strips nestled in a velvety blend of fresh spinach, mustard greens, and aromatic spices, this dish is as nourishing as it is delicious. The earthy cumin, warming garam masala, and vibrant turmeric perfectly complement the creaminess of coconut cream, creating a rich, comforting curry that's perfect for weeknight dinners or special occasions. Ready in just an hour and served over fluffy basmati rice or with warm naan bread, this wholesome recipe is a must-try for anyone seeking bold flavors in a vegan-friendly format.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams vegan lamb strips
• 300 grams fresh spinach
• 200 grams mustard greens
• 1 medium onion
• 4 cloves garlic
• 1 inch piece ginger
• 1 large tomato
• 100 ml coconut cream
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 optional for garnish green chilies

Directions

Step 1

Begin by washing the spinach and mustard greens thoroughly. Roughly chop them and set aside.

Step 2

Finely chop the onion, garlic, and ginger. Dice the tomato.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onion to the pot, sautéing until golden brown.

Step 5

Mix in the garlic, ginger, and diced tomato, cooking until the tomato becomes soft and the mixture turns into a paste.

Step 6

Incorporate the turmeric powder, coriander powder, and red chili powder, stirring well to combine with the onion-tomato mixture.

Step 7

Add the chopped spinach and mustard greens to the pot, stirring occasionally, until the greens wilt and are well combined with the spices.

Step 8

Pour in the coconut cream, stirring to mix evenly. Add salt and garam masala, adjusting according to taste.

Step 9

Allow the mixture to simmer on low heat for about 15 minutes, stirring occasionally.

Step 10

In a separate pan, lightly sauté the vegan lamb strips with a bit of oil until slightly browned and heated through.

Step 11

Combine the sautéed vegan lamb strips with the saag mixture and let it cook for another 5-10 minutes to meld the flavors.

Step 12

Finish with lemon juice and stir well to enhance the freshness of the dish.

Step 13

Optional: Garnish with thinly sliced green chilies for an added kick before serving.

Nutrition Facts

Serving size	(1460.6g)

Amount per serving	% Daily Value*
Calories	1728.3

Total Fat 77.9g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 6028.6mg	0%
Total Carbohydrate 160.7g	0%
Dietary Fiber 33.9g	0%
Total Sugars 83.4g
Protein 101.1g	0%

Vitamin D 0IU	0%
Calcium 865.2mg	0%
Iron 31.7mg	0%
Potassium 3055.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 23.1%

Carbs: 36.8%