Whole30 Saag Aloo
Experience a healthy twist on a classic with this Whole30 Saag Aloo, a vibrant dish that’s both nourishing and packed with flavor. This plant-based recipe swaps traditional ingredients for Whole30-friendly options, using creamy coconut milk and coconut oil to create a luscious, dairy-free sauce. The dish features tender, spiced potatoes infused with aromatic turmeric, cumin, and coriander, perfectly balanced by wilted fresh spinach and a hint of zesty lemon juice. Ready in just 45 minutes, this warming, one-pan meal is perfect for busy weeknights or meal prep, offering a wholesome, gluten-free, and vegan option for your dinner table. Serve this satisfying dish as a stand-alone entree or pair it with cauliflower rice for the ultimate Whole30-approved meal.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 1 teaspoon Whole cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Sea salt
- 3 medium, peeled and cubed Potatoes
- 5 cups Fresh spinach leaves
- 0.5 cup Coconut milk
- 1 tablespoon Lemon juice
- 0.25 cup, chopped Fresh cilantro
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and ginger and cook for an additional 1 minute until fragrant.
Add the cumin seeds, coriander powder, turmeric, red chili powder, and salt to the skillet. Stir well to coat the onions and spices evenly and let them cook for 2 minutes.
Add the cubed potatoes, stirring to coat them with the spices. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the potatoes are just tender.
Incorporate the spinach leaves into the skillet, add a handful at a time if necessary, stirring to wilt them as you go.
Once all the spinach has been added and wilted, pour in the coconut milk. Stir everything together and let it simmer for an additional 5 minutes.
Remove the skillet from the heat and stir in the lemon juice for a touch of brightness.
Taste and adjust seasoning if necessary, then garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4294 mg | 91% | |
*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.
