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Sag Aloo

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Tasty and nutritious, this vegetarian family favourite is bursting with flavour. Sent in by Blythe family
Serves
4
Prep
30
Cook
35
Each 512g serving contains (excludes serving suggestion)
KCal
179
Carbs
27.70g
Protein
7.90g
Fat
2.10g
Saturates
0.20g
Sugars
10.20g
Salt
1.40g
Portion Fruit & Veg
3
Ingredients
Ingredients
2 tsp rapeseed oil
1 onion, finely chopped
1 green pepper, finely chopped
2 large carrots, roughly chopped
1cm piece ginger, peeled and finely chopped
2 large potatoes, roughly chopped
1–2 fresh green chilies, deseeded and finely chopped (½ chilli = mild, 1 = medium, 2 = warm)
bunch fresh coriander, finely chopped
500g fresh spinach
500ml vegetable stock
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp ground fenugreek
1 tsp smoked paprika
1 tsp garam masala
or, use 1 tbsp Tandoori curry powder
Method
  1. Add the oil to a large pan, fry the onion and pepper for 3–4 minutes, stirring regularly, until softened.
  2. Add the carrots and ginger then cook for five minutes, stirring regularly. Remove everything from the pan and set to one side.
  3. Add the potatoes to the same pan and cook for 5 minutes, stirring regularly. Return the onion, pepper, ginger and carrots to the pan.
  4. Add the spices and green chilli (the amount will vary according to how hot you like it!) and cook for 3 minutes until the spices start to stick.
  5. Add the stock and simmer for 20 minutes until thickened.
  6. Stir in the fresh coriander and half the spinach and cook for 3 minutes. Once the spinach has wilted, stir in the remaining spinach. Keep in the pan for a further for 1–2 minutes then serve with rice.
Chefs tips
  • Try replacing the potato with sweet potato, which gives you an extra portion of veg towards your five a day.
  • This is great stuffed into halved peppers (any colour) topped with a small amount of cheese and baked for 15-20 minutes at 180°C/gas 4 until golden brown on top.
  • Try rolled up in a roti or chapatti with salad and a cucumber raita for a healthy wrap.
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