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Veggie Hairy Recipe: Sweet Potato Saag Aloo

Made with sweet potato, this does need careful handling as sweet potato can go mushy very quickly – it needs to be very slightly al dente when the spinach is added.

1 tbsp vegetable or coconut oil

1 onion, thinly sliced

2 cloves garlic, finely chopped

3cm piece ginger, grated

1 tbsp mild curry powder or the spice mix (see below)

2 sweet potatoes, peeled and diced

1 tomato, peeled and diced

300ml vegetable stock

A bag of baby spinach, picked over and thoroughly washed

Squeeze of lemon juice

For the spice mix:

1 tsp coriander seed

1 tsp cumin seed

1 tsp fennel seed

1 tsp cumin seed

1/2 tsp turmeric

To serve:

A few green chillies, sliced

A few sprigs coriander

If using the spice mix in place of the curry powder, toast the whole spices lightly in a frying pan, then grind to a powder. Mix with the turmeric.

Heat the oil in a large casserole or deep frying pan. Add the onion and saute quite briskly until softened and very lightly browned Add the garlic and ginger along with the curry powder and stir until combined.

Add the sweet potatoes to the pan and stir until coated with the garlic, ginger and spices. Add the tomato and the vegetable stock. Season with salt and pepper.

Bring to the boil, then turn down the heat and simmer very gently, covered, until the sweet potato is just cooked – this should take no longer than ten minutes, but check regularly from 5 minutes. Handle the sweet potato with care – you don’t want it breaking up.

Add the spinach to the pan and cover again until it has wilted down. Stir very carefully to combine, without breaking up the sweet potatoes. Add a squeeze of lemon juice.

Serve with green chillies and a few sprigs of coriander as garnish.


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