Ingredients
serves 2
- 160g blanched peas
2 wholemeal pittas †
1 vegetable stock mix sachet (5.5g)
1 tsp cumin seeds
300g waxy potatoes
1 tsp nigella seeds
1/2 tsp ground turmeric
1 ginger & garlic paste sachet (15g)
1 red chilli
25g solid coconut cream
1/2 tbsp curry powder
1 tomato paste sachet (16g)
150g baby leaf spinach
1 pot of mango chutney (20g)
Instructions
Slice the waxy potatoes in half and cook in boiling water until tender.
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the cumin seeds, curry powder, ground turmeric and ginger & garlic paste to the pan with a pinch of salt and cook for 1-2 min until fragrant
Meanwhile, dissolve the coconut cream,tomato paste and veg stock mix in 150ml [300ml] boiled water – this is your coconut stock
Add the coconut stock to the pan and cook for 2-3 min until thickened slightly
Meanwhile, add the spinach to a colander and pour boiled water over it until it’s wilted
Rinse the wilted spinach under cold water until it’s cool enough to handle
Squeeze the water out of the cooled spinach (use clean hands for ease) then chop it roughly
Add the pittas to the toaster for 1-2 min or until warmed through
(Alternatively, add them to a baking tray and put them under the grill)
Slice the red chilli[es] finely into rounds
Once the potatoes are fork-tender, add them to the pan with the blanched peas and chopped wilted spinach and cook for 2 min further until everything is coated in the sauce
Stir through the mango chutney – this is your saag aloo
Slice the toasted pittas diagonally in half
Serve the saag aloo in bowls with the pitta slices to the side and garnish with nigella seeds and chilli rounds (can’t handle the heat? Go easy!)