For the Saag
- 300g mixture of spinach roughly chopped, kale, stems removed and roughly chopped and spring greens, stems removed and roughly chopped
- 187.5ml hot water
For the tarka
- 1 ½ tbsp avocado oil or coconut oil
- 4 curry leaves
- 3/4 tsp mustard seeds
- 3/4 tsp cumin seeds
- 3/4 tsp fennel seeds
- 1/3 tsp chilli flakes
Prep time: 5 minutes
Cook time: 25 minutes
Place the chopped spinach, kale and spring greens in a large pan. Add the hot water and plenty of salt and pepper, cover and simmer for 15 to 20 minutes until broken down. Add to a pot with some of the cooking liquid and Blend with a stick blender; the mixture should be fairly thick (you can add a tablespoon of coconut yoghurt to thicken, if needed).
Meanwhile, in a small pan over a medium heat, make the tarka (a spiced oil mix). Add the oil, curry leaves, spices and some salt to the pan and cook for a few minutes until the mustard seeds begin to pop. Then throw over the saag in the pan to serve.
Whip the coconut yoghurt with the lemon juice and salt to taste and dust with a pinch of garam masala to serve. Serve with brown basmati rice, flatbreads and mango pickle.