The Be Well Recipe: Cashew Cream Saag

Saag is a traditional Indian dish that is warming and comforting. It is full of anti-inflammatory spices, and is great to serve with cauliflower rice. This version is made with cashew cream, making it a lighter alternative to most Saag dishes from delivery and carryout restaurants. You could substitute organic chicken for the beans (or omit the beans entirely) to make this recipe cleanse friendly.

Cashew Cream Saag
  • For Saag:
  • 10 cups chopped leafy greens (I use swiss chard and spinach, but you can use any leafy greens you have on hand)
  • ¼ cup cilantro
  • 1 chopped red onion
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 3 tablespoons coconut oil (or avocado oil)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garam masala
  • ¼ tsp cinnamon
  • ¼ tsp cayenne (omit if you do not want it to be spicy)
  • 1 can organic chickpeas
  • 1 lime, juiced
  • ¼ cup raw cashews, chopped

  • For Cashew Cream:
  • 1 cup soaked cashews overnight (or minimum 4 hours)
  • ¾ cup bone broth
  • 1½ tbsp tomato paste
  • ¼ cup cilantro
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp garam masala
  1. Soak your cashews overnight, and discard the water they soaked in.  Blend all the cashew cream ingredients and adjust seasoning to your preference. Set aside.
  2. In a large pan, heat your oil on medium and sauté chopped onion, garlic, and ginger with all the spices for 5-7 minutes.
  3. Add in greens and lime juice. Cover and simmer for 5 minutes, or until greens are steamed and wilted.
  4. Turn heat to low. Add chickpeas and cashew cream. Simmer for 5-7 minutes, or until thoroughly heated. Taste and adjust spices as needed.
  5. Serve atop cauliflower rice. Sprinkle chopped cashews on top.

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