Meatless Monday’s: Sweet Potato Saag Aloo

There are some dishes that wrap around you like a soft blanket—warm, fragrant, and grounding in a way only truly honest food can be. This Sweet Potato Saag Aloo is one of those dishes for me. The first time I made it, I remember thinking, Why didn’t anyone tell me comfort food could taste this vibrant?

As a registered dietitian, I’m always trying to show home cooks, busy parents, and food lovers that whole-food meals don’t have to be complicated to feel special. And this recipe is proof. It’s a beautiful blend of creamy sweet potatoes, silky spinach, and the aromatic warmth of curry, ginger, and garlic. Even picky eaters perk up at the sweet–savory balance.

Sweet potatoes bring slow-digesting carbohydrates, beta-carotene, and fiber to the table; spinach gives you iron, folate, and antioxidants; and the naturally sweet onions, fresh tomatoes, and aromatic spices turn this into the kind of plant-forward meal that doesn’t taste like a compromise—it tastes like a small celebration.

And then there’s the yogurt topping—a cooling, minty, coconut-speckled swirl that melts into each bite like little flavor fireworks.

This dish is cozy enough for winter nights, bright enough for spring dinners, and flexible enough to pair with rice, naan, or even a quick pan-seared tofu or chicken if you want to bump up the protein.

Whether you’re cooking for your family, trying to add more plants to your week, or just want something satisfying and nutrient-dense without the fuss, this Sweet Potato Saag Aloo will become one of those weeknight recipes you return to again and again.

Sweet Potato Saag Aloo

Base Ingredients

1 tbsp coconut oil
3 onions, thinly sliced
4 garlic cloves, sliced
2 tbsp grated ginger
1 tbsp mild curry powder
2⅔ cups (400 g) sweet potatoes, peeled and chopped
3 tomatoes, diced
1¼ cups (300 ml) vegetable stock
1¼ cups (250 g) spinach, roughly chopped
Salt and pepper, to taste

Base Ingredients

4 tbsp natural yogurt
2 tbsp desiccated coconut
1 tbsp finely chopped mint

Ingredients

Juice of ½ lemon
Fresh coriander, chopped

Directions

Heat coconut oil in a large pan over medium-high heat. Add the sliced onions and cook for 2–3 minutes, until softened.
Add garlic, ginger, curry powder, and sweet potatoes. Stir well to coat everything evenly. Season with salt and pepper.
Add diced tomatoes and vegetable stock. Bring to a boil, reduce to a simmer, cover, and cook gently for 10 minutes, or until sweet potatoes begin to soften.
While the curry simmers, mix natural yogurt, desiccated coconut, and mint in a small bowl. Set aside.
Stir in the chopped spinach, cover again, and let it wilt for 2–3 minutes. Stir once more and adjust seasoning. If the sauce is too thick, add a splash of water.
Spoon the curry into bowls.
Top with coconut-mint yogurt, a squeeze of lemon, and fresh coriander.
Makes 4 servings.

Nutrition Facts

Calories per serving: 197
Fats per serving: 7 grams
Protein per serving: 6 grams
Carbohydrates per serving: 35 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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