Name: Vegan Saag With Black-Eyed Peas and Corn
Yield: Serves 4
Ingredients: 2 tsp. neutral oil, such as sunflower; 1 Tbsp. coriander seeds; 1½ tsp. cumin seeds; 1 yellow onion, diced (about 2 cups); ½ tsp. salt; 6 garlic cloves, minced or crushed (about 1½ Tbsp.); 1 Tbsp. minced ginger; 1 green chile, minced; ⅓ cup hulled, roasted sunflower seeds (or use raw for a smoother sauce); ½ tsp. ground turmeric; 4 cups packed, roughly chopped kale (about 5 ounces); 2 tsp. neutral oil; 1 cup corn; One 15.5-ounce can black-eyed peas, drained and rinsed; 1 Tbsp. nutritional yeast, optional; 1 tsp. garam masala; Juice of ½ lime (about 2 tsp.), or to taste; Freshly chopped cilantro, optional; Sunflower seeds, for garnish

Sunflower sag topped with sunflower seeds and lime wedges.

Saag is a simple preparation of leafy greens. My vegan version is creamy and hearty from the addition of a sunflower seed cream, which mellows the bitter notes of the kale. I serve it here with black-eyed peas and corn (frozen is fine), but feel free to add tofu, other vegetables, or chickpeas instead. Serve the vegan saag with rice or roti.

This recipe was excerpted from 'Plant-Based India' by Sheil Shukla. Buy the full book on Amazon. This saag is part of our Vegan Comfort Food Meal Plan. Click through for more kale recipes →

Recipe information

Yield
Serves 4

Ingredients

For the gravy

2 tsp. neutral oil, such as sunflower

1 Tbsp. coriander seeds

1½ tsp. cumin seeds

1 yellow onion, diced (about 2 cups)

½ tsp. salt

6 garlic cloves, minced or crushed (about 1½ Tbsp.)

1 Tbsp. minced ginger

1 green chile, minced

⅓ cup hulled, roasted sunflower seeds (or use raw for a smoother sauce)

½ tsp. ground turmeric

4 cups packed, roughly chopped kale (about 5 ounces)

For serving

2 tsp. neutral oil

1 cup corn

One 15.5-ounce can black-eyed peas, drained and rinsed

1 Tbsp. nutritional yeast, optional

1 tsp. garam masala

Juice of ½ lime (about 2 tsp.), or to taste

Freshly chopped cilantro, optional

Sunflower seeds, for garnish

Preparation

Step 1
Heat the oil in a wide pan or braising pan over medium heat. Add the coriander and cumin seeds, and continue to heat until fragrant, about 1 minute.
Step 2
Add the onion and salt, and stir occasionally, until the onion is softened and starting to brown, 10 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
Step 3
Reduce the heat to low, add the garlic, ginger, and chile, and stir until fragrant, 2 minutes. Stir in the sunflower seeds and turmeric, and add 1 cup water.
Step 4
Increase the heat to medium and bring to a simmer. Add the kale, stir, cover, and continue to cook until the kale has wilted, 2 to 3 minutes. Remove from the heat and transfer to a bowl or blender, let cool for a few minutes, then blend until mostly smooth. Set aside.
Step 5
Heat the oil over medium heat in the pan. Sauté the corn until it starts to soften, about 3 minutes.
Step 6
Add the black-eyed peas, gravy, nutritional yeast (if using), and garam masala, and simmer until well combined, 3 to 5 minutes. Add ¼ to ½ cup (60 to 120 ml) water as needed to reach the desired consistency.
Step 7
Remove from the heat, adjust the salt to taste, squeeze on the lime juice, and garnish with cilantro and sunflower seeds, if desired.