Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Cashew Cream Spinach Saag Beef Brisket Tips, FAQ & printable recipe

Name: Slow-Cooker Cashew Cream Spinach Saag Beef Brisket
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian-inspired
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 6 cups fresh baby spinach; 2 tbsp fresh ginger, grated; 4 cloves garlic, minced; 2 tsp toasted cumin seeds; 1 1/2 cups roasted cashew cream; 4 tbsp unsalted butter, cut into pats; 1 1/2 tsp kosher salt; Steamed basmati rice, for serving; Warm garlic naan, for serving

By Clara Weller · Oct 29, 2026

Slow cooker beef brisket saag in a black crockpot, creamy spinach curry with tender beef cubes

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Tips for success

For the best flavor, toast the cumin seeds just until they smell nutty—this takes about a minute. If you’re using ground cumin, add it with the other spices, but know that whole seeds provide a more pronounced texture.

The cashew cream can be homemade or store-bought; if making your own, soak raw cashews in hot water for 2 hours, then blend with fresh water until smooth.

This recipe is incredibly forgiving. If your slow cooker runs hot, check the beef at 7 hours—it may be done sooner. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.

For a spicier kick, add a finely chopped green chili or a pinch of cayenne with the garlic. The leftovers taste even better the next day, as the flavors continue to develop.

Variations

Chicken Saag: Substitute 2 pounds of boneless, skinless chicken thighs for the beef. Cook on low for 4-5 hours, until the chicken is tender and reaches 165°F (74°C). Shred the chicken before serving.
Vegetarian Saag: Omit the beef and add 2 cans of chickpeas (drained and rinsed) along with the spinach. Cook on low for 4 hours. The cashew cream and butter make a rich, creamy sauce that’s perfect with chickpeas.
Spicy Saag: Add 1-2 finely chopped green chilies or 1 teaspoon of red chili flakes with the garlic. For extra heat, stir in a spoonful of chili garlic sauce before serving.
Coconut Saag: Replace the cashew cream with full-fat coconut milk and use coconut oil instead of butter for a dairy-free, nut-free version. Add a pinch of turmeric for color and a handful of curry leaves if available.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to restore the sauce's consistency.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water if the sauce has thickened too much.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of broth or water when reheating to loosen it.

Reheat gently on the stovetop or in the microwave until piping hot. The beef remains tender and the flavors deepen overnight, making this a great make-ahead meal.

You can prep the ingredients the night before: cube the beef, grate the ginger, mince the garlic, and measure the cashew cream and butter. Store them separately in the refrigerator.

In the morning, layer everything in the slow cooker and cook on low. The dish can also be fully cooked, cooled, and refrigerated for up to 3 days before reheating—just add a little broth when warming.

Serving ideas

Serve this saag beef brisket over steamed basmati rice to soak up the luscious sauce. The fluffy rice provides a neutral base that lets the curry shine. Warm garlic naan is perfect for scooping up every last bit of the creamy sauce. For a lighter option, serve it with cauliflower rice or a side of roasted vegetables.

Garnish with a drizzle of extra cashew cream, a sprinkle of toasted cumin seeds, or fresh cilantro if desired. The dish is rich and satisfying on its own, but a squeeze of lemon juice or a dollop of yogurt can brighten it up. Pair it with a crisp cucumber salad or a simple green salad for a complete meal.

Frequently asked questions

Can this recipe be made in an Instant Pot?

Yes, but the timing will be much shorter. Use the sauté function to brown the beef first, then add the remaining ingredients and cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes. The spinach will wilt during pressure cooking. This method yields tender beef in about an hour.

Why is your sauce watery?

A watery sauce can happen if the spinach releases too much liquid, or if the cashew cream is too thin. To fix it, remove the lid and cook on high for the last 30 minutes to let the sauce reduce. You can also stir in a slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 10 minutes until thickened.

Can this be frozen?

Absolutely. Let the curry cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave. The texture may change slightly, but the flavor remains excellent.

What can be used instead of cashew cream?

For a nut-free option, use full-fat coconut milk or heavy cream. If using coconut milk, the sauce will have a slightly different flavor but will still be creamy. For a lighter version, use plain Greek yogurt, but add it at the end to prevent curdling.

How can the spice level be adjusted?

The recipe is mild as written. To make it spicier, add chopped green chilies, red chili flakes, or a pinch of cayenne pepper with the garlic. For a milder version, reduce the cumin and ginger slightly, and use a mild curry powder if adding any.

Recipe card

Slow-Cooker Cashew Cream Spinach Saag Beef Brisket

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
6 cups fresh baby spinach
2 tbsp fresh ginger, grated
4 cloves garlic, minced
2 tsp toasted cumin seeds
1 1/2 cups roasted cashew cream
4 tbsp unsalted butter, cut into pats
1 1/2 tsp kosher salt
Steamed basmati rice, for serving
Warm garlic naan, for serving

Instructions

Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Add the baby spinach, grated ginger, minced garlic, and toasted cumin seeds directly on top of the meat. Sprinkle with kosher salt.
Pour the roasted cashew cream evenly over the top. Dot with the butter pats. Do not stir.
Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender. The spinach will wilt into the sauce, and the cashew cream will thicken into a velvety curry. Let it rest for 3 minutes before slicing.
Once the beef is tender, stir the curry gently to combine the sauce. Let it rest for at least 3 minutes. Serve hot over steamed basmati rice with warm garlic naan on the side.

Contains: tree nuts, milk

Estimated nutrition per serving

Calories: 580
Protein: 35 g
Carbohydrates: 12 g
Fat: 45 g
Fiber: 3 g
Sugar: 3 g
Sodium: 700 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.