Vegetarian Chicken Saag

Treat your taste buds to the rich and comforting flavors of Vegetarian Chicken Saag, a plant-based twist on the classic Indian dish. This recipe pairs tender, protein-packed plant-based chicken substitute with a luscious, vibrantly spiced spinach sauce made with fresh greens, creamy coconut milk, and aromatic Indian spices like cumin, turmeric, and garam masala. Perfectly balanced and naturally gluten-free, this wholesome dish is ready in just 45 minutes, making it an excellent choice for weeknight dinners or special occasions. Serve it piping hot with fluffy basmati rice or warm naan to soak up every bit of the flavorful sauce. Whether you're a seasoned plant-based eater or simply looking to try something new, Vegetarian Chicken Saag is a satisfying, nutrient-rich meal that delivers bold, authentic taste in every bite.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces plant-based chicken substitute
• 16 ounces fresh spinach
• 1 medium onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 tomato
• 1 green chili
• 0.5 cup coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro leaves

Directions

Step 1

Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Drain the spinach and immediately transfer to an ice bath. After it cools, drain again and blend into a smooth paste. Set aside.

Step 2

Finely chop the onion, garlic, ginger, and tomato. Slice the green chili.

Step 3

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

Step 4

Add the chopped onion to the pan and sauté until it turns golden brown, about 5 minutes.

Step 5

Add the garlic, ginger, and green chili. Stir well and sauté for another 2 minutes.

Step 6

Stir in the chopped tomato and cook until soft, around 4 minutes.

Step 7

Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for an additional 2 minutes to let the spices blend.

Step 8

Gently fold in the blended spinach paste and coconut milk. Stir to combine thoroughly.

Step 9

Add salt and black pepper to the spinach mixture, then allow to simmer gently for about 5 minutes.

Step 10

Cut the plant-based chicken substitute into bite-sized pieces and add them into the pan. Stir well to coat with the spinach sauce.

Step 11

Cover the pan and let it simmer on low heat for about 10 minutes, allowing the flavors to meld together.

Step 12

Garnish with fresh cilantro leaves and serve the Vegetarian Chicken Saag warm with naan or basmati rice.

Nutrition Facts

Serving size	(1313.0g)

Amount per serving	% Daily Value*
Calories	1130.2

Total Fat 56.5g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 5513.7mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 29.6g	0%
Total Sugars 28.3g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 763.4mg	0%
Iron 28.8mg	0%
Potassium 1634.4mg	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: 45.0%

Protein: 26.7%

Carbs: 28.3%