Name: Sag Aloo
Prep time: 30
Cook time: 35
Yield: 4
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 (approx 600g), 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 low-salt 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

Guide to the symbols

Tasty and nutritious, this vegetarian family favourite is bursting with flavour. Sent in by Blythe family

Serves

Prep

Cook

Each 512g serving contains

KCal

245

Carbs

3.7g

Fibre

10.6g

Protein

8.0g

Fat

4.2g

Saturates

0.40g

Sugars

9.8g

Salt

0.64g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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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 (approx 600g), 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 low-salt 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

Add the oil to a large pan, fry the onion and pepper for 3–4 minutes, stirring regularly, until softened.
Add the carrots and ginger then cook for five minutes, stirring regularly. Remove everything from the pan and set to one side.
Add the potatoes to the same pan and cook for 5 minutes, stirring regularly. Return the onion, pepper, ginger and carrots to the pan.
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.
Add the stock and simmer for 20 minutes until thickened.
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.