Saag aloo vegan

Ingredients

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Water

  Plain, clean water

  2 ½ tbsp or 37g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Spinach

  Frozen, chopped or leaf, unprepared

  100g

• Chilli Dip

  Marks & Spencer

  100g

• Tomatoes

  Red, ripe, raw, year round average

  ½ large whole or 91g

• Ginger

  Spices, ground

  100g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chia seeds

  Seeds, dried

  100g

Directions

1. 1. In a medium sized bowl, mix together the spices along with the lemon juice, water & sugar. Whisk together with a fork until fully combined. Cover and place to one side.
2. 2. Peel, wash and chop the potatoes into small wedges and place into a large pan of salted boiling water, turn the heat down to low and simmer until the potatoes are part cooked & tender. Be careful not to over cook the potatoes.
3. 3. Drain the potatoes and leave to one side to cool.
4. 4. Heat the oil in a large wok or frying pan over a medium heat. Once the oil is hot, add in the potatoes and fry until they are light/golden brown. You will need to turn the potatoes often but try not to break them. This will take around 10-15 minutes.
5. 5. While the potatoes are frying, prepare the spinach, chilli, tomato & ginger.
6. 6. When the potatoes are golden brown, remove them from the pan and leave aside.
7. 7. In a wok or large pan, add the mustard seeds & cumin seeds with a little oil, and on a low heat, fry until they begin to pop and turn brown. Keep them moving so they don't stick to the pan.
8. 8. Add the chilli and ginger to the pan. Gently heat for another minute.
9. 9. Add the spicy liquid mixture to the pan and stir with a wooden spoon. Allow the water to evaporate which will take just a few minutes.
10. 10. Once the water has evaporated, add in the chopped tomatoes and cook for 4-5 minutes.
11. 11. Add the spinach a large handful at a time. Cover the pan with a lid and allow the spinach to wilt. You will need to keep stirring occasionally. This will take around 8-10 minutes.
12. 12. After the spinach has wilted, remove the lid and continue to cook for a few more minutes until most of the liquid has evaporated.
13. 13. Now's the time to add in the cool potato wedges. Gently heat for another 5 minutes whilst stirring the potatoes into the yummy spinach curry mixture.
14. 14. Plate up and enjoy! Add some extra protein with a sprinkling of chia seeds!
15. Recipe by: Holly Jade (source: https://www.avogel.co.uk/food/recipes/spinach-potato-curry-saag-aloo-vegan-gluten-free/)