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–+ servings

Saag “Paneer”

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Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8

Equipment

Ingredients

  • 1½ pounds fresh spinach
  • 1 bunch kale
  • 1 large red onion, chopped
  • 1 small knob fresh ginger, peeled and chopped
  • 3 fresh, red plum tomatoes, chopped
  • 8 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1½ tsp garam masala
  • salt and pepper to taste
  • 2 tbsp soy-free Earth Balance
  • 12 ounces Violife Just Like Feta, cubed (in place of traditional Paneer)

To serve:

  • Siete Chickpea Tortillas (in place of traditional Naan)
  • Mango chutney (check to make sure it's free of your allergens)
  • Plain vegan, nut-free, soy-free yogurt (I used Harmless Harvest, which contains coconut)

Instructions

  • Make a bed of half of the spinach and half of the kale at the bottom of your slow cooker.
  • Top with onion, ginger, tomatoes and garlic.
  • Place spices in a small bowl and stir to combine, then sprinkle over onion mixture and greens.
  • Add remaining greens, cover, and cook on low for 5 hours.
  • Add Soy-Free Earth Balance and more salt.
  • Use an immersion blender (or carefully transfer to an actual blender) and blend lightly (you don’t want it to liquefy; just blend a bit until some of it is pureed).
  • Return to slow cooker, add cubed Violife Just Like Feta and allow to warm through for about 10 minutes.
  • Serve with Siete chickpea tortillas, mango chutney and plain vegan, soy-free, nut-free yogurt.