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

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

Serves

Prep

Cook

Nutritional Information:

Each 512g serving contains (excludes serving suggestion)

KCal: 245
Carbs: 3.7g
Fibre: 10.6g
Protein: 8.0g
Fat: 4.2g
(Low)
Saturates: 0.4g
(Low)
Sugars: 9.8g
(Low)
Salt: 0.64g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

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

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Method

Step 1

Add the oil to a large pan, fry the onion and pepper for 3–4 minutes, stirring regularly, until softened.

Step 2

Add the carrots and ginger then cook for five minutes, stirring regularly. Remove everything from the pan and set to one side.

Step 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.

Step 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.

Step 5

Add the stock and simmer for 20 minutes until thickened.

Step 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.

Recipe 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.