Saag Gobi…Spinach and Cauliflower curry.
Not, it has to be said, a curry that makes for a pretty plate, nor is it a dish that you can wheel out in the middle of a dinner party in order to wow your guests.
Where saag gobi excels, however, is as a curry that can be thrown together in next to no time, with a minimum of fuss, perfect for an easy meal in the working week.
Now, it goes without saying that the taste will be somewhat better if you use fresh cauliflower and spinach, but here I use frozen vegetables, for the simple reason that this dish is so firm a favourite hereabouts that I always have a ready supply of frozen cauliflower and spinach in the freezer specifically for the times when saag gobi is on the menu.
Actually, cauliflower and spinach account for approximately 50% of current freezer usage. I really, really, like saag gobi, you see. Try it, and you will see why.
Cheap, nutritious, quick and easy, and most importantly very tasty. Perfect.
Saag Gobi - Spinach and Cauliflower Curry
- 1 batch, base curry sauce
- about 500g frozen cauliflower
- about 500g frozen spinach
- Cook your frozen cauliflower and spinach. I usually steam them in the microwave. If using fresh vegetables, I steam the cauliflower, and simply wilt the spinach in a non-stick pan in a little coconut oil.
- Prepare your base curry sauce. I prefer a base curry sauce that is slightly hotter than normal when cooking saag gobi, which really needs a sauce with a considerable degree of “oomph”, in my opinion.
- Add the cauliflower and spinach, and heat through. Serve with any Paleo friendly flat bread – naans come highly recommended.