For our wedding we served breakfast; sausages, eggs, danishes and all the trimmings.  The feast was amazing, our caterer fantastic and we got to take all the left-overs home.  We ate sausages in as many ways as you could imagine, the drunk the wine for months and had 2 boxes of baby spinach left.

SagwalaWe’re in a similar predicament now, we have an over abundance of spinach/silverbeet.

This recipe for Sagwala was given to us after our wedding to use up the spinach and now we’re just replacing the spinach for our silverbeet.

sagwala - spinach curry


What do you do to use up spinach and silverbeet?  What do you have in excess right now?

Prep time:
Cook time:
Total time:
Serves: 4
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp of tumeric
  • 4 onions
  • 4 cloves of garlic
  • 1 tin diced tomato
  • 1 tin of coconut milk
  • 400 gm spinach/silverbeet
  • optional: add some boiled potatoes
  1. Fry the diced onions, spices and garlic.
  2. Once soft add tomatoes.
  3. Stir in spinach, once wilted add coconut milk.
  4. Blend.
  5. Optional: add boiled potatoes after the blending, or some diced and cooked chicken breast.
  6. Serve with rice


17 thoughts on “Sagwala

  1. Ok so all morning I’ve been wondering what to do with the amazing hand made pork and fennel chipolatas I have thawing. Ta Da!!!! Sagwala it will be!!! Now that really us a modern twist on curried sausages lol thanks Claire:-)


  2. I’ve never been to a wedding breakfast. You must have had to have been up very early! I have never heard of Sagwala but it does look like it’s full of flavour and very good for you and a great way to use up spinach xx


    1. The ceremony was at 11am and then we served brunch at 12pm. So not too early, but I’m an early person anyway. The sagwala was delicious!


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