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 notes

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