Packed with lots of spices, herbs & flavours, Indian food is very versatile and delicious. This veggie curry is also versatile as you can enjoy it as a starter with mango chutney & popadoms or as a main with rice & naan bread. I also added chia seeds to add some extra protein to this deliciously healthy and easy-to-make dish.
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. 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. Drain the potatoes and leave to one side to cool.
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. While the potatoes are frying, prepare the spinach, chilli, tomato & ginger.
6. When the potatoes are golden brown, remove them from the pan and leave aside.
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. Add the chilli and ginger to the pan. Gently heat for another minute.
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. Once the water has evaporated, add in the chopped tomatoes and cook for 4-5 minutes.
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. 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. 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. Plate up and enjoy! Add some extra protein with a sprinkling of chia seeds!
I hope you give this delicious spinach & potato curry (saag aloo) a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Potatoes are one of the best natural sources of potassium, which helps to promote good circulation. Additionally, rich in vitamin B6, potatoes are also thought to stabilise mood and are linked with good brain function. Due to its high magnesium content and anti-inflammatory properties, Spinach is known to help ease muscle and joint pain and relax muscles.
Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)
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