Cauliflower Spinach Saag Curry

butterfly Serves: 4

Written By Eydie Desser


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This is one of my favorite meals of all time.  I used to order it at the Indian Restaurant down the street from my home, but sadly – seriously, sadly – they closed.  They wouldn’t share the recipe and I’ve been trying to reinvent it ever since.  This is the closest I’ve come!  They may have used many more varieties of spices, and sauteed everything in oil and added salt. But….this really is delicious, flavorful, fat and salt free and super satisfying.  Definitely add a squeeze lemon juice on just before serving, as acid dulls the bright green of the spinach. I like to serve it on top of brown rice or steamed butternut squash or sweet potato noodles.


  • 1 small yellow onion, skin removed and diced finely (1-½ cups)
  • 3 garlic cloves, finely minced (1 heaping tablespoon)
  • 1-½-inch piece ginger, skin removed and finely grated (2-½ teaspoons)
  • 1 tablespoon curry powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon  turmeric powder
  • 1 medium size cauliflower head, separated into small buds
  • 10 ounces. baby spinach leaves, hard stems removed and finely chopped
  • freshly ground black pepper to taste
  • ¾ cup filtered water
  • ⅛ teaspoon red pepper flakes, or more to taste
  • juice of ½ lemon or more, to taste, just before serving
  • pinch of salt (optional)


  1. In a 3-½ quart braiser or medium sized pot (5-quarts), dry sauté the onion, just until translucent, about 3 minutes.  Stir in garlic and ginger and cook for another minute . Turn up the heat to medium and add the curry powder, cumin, coriander and turmeric to toast for 30 seconds or until fragrant.
  2. Add in the cauliflower buds and stir to coat with the onion and spices.
  3. Add in chopped spinach and a few grinds of black pepper, and stir to combine. Pour in ¾ cup water and increase heat to medium high.  Bring the mixture to a simmer, then immediately turn the heat to the lowest setting.  Cover the pot and simmer for 15 minutes or until the cauliflower is tender, when pierced with a knife.   
  4. Taste and add more black pepper and red pepper flakes as needed.  
  5. Just before serving, squeeze a generous amount of lemon juice on the saag, and the tiniest pinch of salt if you need it.
To Serve:

Serve the Saag with brown rice or steamed butternut squash noodles for a very satisfying meal.

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