I LOVE Indian food! Curries, Dahl, naan bread, raita, papdams, chicken tandoor, cheese puffs…. oh stop it I’m drooling!! But there is something about feasting out on Indian that puts you in a FOOD COMA! Maybe its the self serve constantly filling your plate style of eating or the heavy rice, naan and creamy buttery curries… who knows! Therefore we tend to put this cuisine in the ‘special occasions’ category. It is also hard to know exacatly WHAT they make their curries out of and therefore Indian cuisine is often hard for those with food intolerances. This Lamb or beef Saag is my ultimate favourite curry and with the help of the slow cooker it is SO easy to make. Literally chuck in the slow cooker and go to sleep. Prepare to wake up feeling like you are in Indian with all those aromas. Perfect dish when you are trying to impress some guests too.



Image Source: Bev Cooks


serves 4-6 – GF SF DF* P – 8 hours / over night

1kg of lamb or beef chuck steak (stewing meat)

3-4 Tbs coconut or olive oil

2 brown onions

4 garlic cloves

1 inch knob of fresh ginger

2 red chillies

2 Tbs cumin ground

2 Tbs coriander ground

2 Tbs garam masala

1 Tbs turmeric ground

1 Tbs paprika ground

bunch fresh coriander (save some for serving)

2Tbs or small tub/sachet of tomato paste

2 Cups water

1 Tin coconut cream (400mls)

3 Tbs Greek or natural yoghurt (can use coconut yoghurt or cream for dairy free option)

2 packets/blocks of frozen spinach

salt and pepper to season

handful of raw cashews to serve

Brown or basmati rice (to serve)



Pan fry oil, diced onion, garlic, ginger and spices/herbs. Sautee for 3-4 minutes. Dice lamb or beef into cubes and throw into the pan. Brown meat on all side but DO NOT cook through. Max 4 minutes.

Transfer meat to slow cooker. Add coconut cream, yoghurt, water and tomato paste and stir. Add the spinach cubes and stir until they are submerged.

Turn the slow cooker to LOW for 8 hours. (alternatively you could put it on high for 4 hours but low is better for a more tender result)

Serve with brown rice, a dollop of fresh yoghurt, some coriander leaves and cashews! You could also serve with some broccolini but there is so much iron and greens in this dish already there is no need.

Also naan/rotti bread or papadums too!! Don’t feel guilty when it comes to the naan because the fat content is super low in this curry! and I promise you wont end up in a curry coma!!



Image Source: Bev Cooks


  1. can you be more specific with the quantity of spinach please. Blocks/packet sizes in my local supermarket vary greatly

  2. Following this recipe there’s too much liquid for slow cooker. Have made it a few times and it tastes good but I’m looking for a thick saag. Next time I think I’ll only put 1/2 cup water or none and watch for getting dry. Frozen spinach has quite a lot of liquid.

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