savoury spinach muffin

A delicious vegan spinach and potato curry that is perfect to serve with an Indian inspired feast!

Vegan Spinach & Potato Curry (Saag Aloo)

kg potatoes (Floury (about 2 pounds weight))

spinach ((25 cups) fresh

ginger

onion

chilli

tbsp garam masala

tbsp cumin

tbap mustard seed

garlic

tbsp rapeseed oil

salt and pepper

tbsp mustard seed

tbsp nigells seeds (also known as kalonji

First peel and boil the potatoes in salted water

Now chop the onion and garlic finely, and grate the ginger

In a large pan, start by heating the oil, then add the onion and let cook until translucent

Add the garlic and all the other spices. Sizzle for a minute until they start to become fragrant

Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here

Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious and unctious it becomes!

Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer. Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.

Taste for seasoning and add salt if you need it .

For the curry

In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and &#039;pop&#039; slightly.

Just before serving, tip the fragrant oil and spices over the curry.

For the Tempered Spices

This super yummy curry is a great way to eat your greens! Full of mild savoury flavour and bolstered with potatoes, this yummy curry is the perfect backbone to an Indian night in! Make a big batch and freeze so you can kk

Cozy and Tasty Spinach and Potato Curry

Easy and a bit cheesy, these vegan savoury muffins are a great snack or breakfast treat. Packed with spinach and great for kids too!

Easy Vegan Savoury Spinach Muffins

90 ml sunflower oil

Tbsp ground linseed (mixed with 6 Tbsp water)

flour flour

tsp baking powder

cayenne pepper (or

salt

yeast

spinach

350 ml plant milk

cherry tomatoes (to decorate)

Pre-heat oven to 190⁰C/375°F/Gas 5  and put muffin cases in 12 piece muffin tin.

In a small bowl, combine the ground linseed and water. Leave for a few minutes to let the linseed absorb the water a bit.

Thaw the spinach &amp; squeeze to remove excess moisture , chop it up a bit so the pieces are able to be mixed in easily (or if using fresh spinach, gently steam, squeeze out &amp; chop)

In one bowl, mix together the nutritional yeast, flour, baking powder, chilli powder &amp; salt

Add the linseed to the dry ingredients, along with the oil, plant milk and spinach.

Stir until combined.

Spoon the mixture into each muffin case and top with half a cherry tomato.

Bake for 20 minutes. By this time the tops should be a golden brown. Put a skewer in one of them and make sure it comes out clean. They may need an extra 5 minutes.

Once cooked, take the muffins out the tin and put on a cooling rack.

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Vegan Spinach & Potato Curry (Saag ...

Easy Vegan Savoury Spinach Muffins

Top 2 savoury spinach muffin recipes from across the web

The most viewed savoury spinach muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spinach & Potato Curry (Saag ...

Easy Vegan Savoury Spinach Muffins

The most viewed savoury spinach muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine