Scrumptious Sweet Potato Saag Aloo!
A traditional meat free Indian dish with a chili kick!
Serves: 2-3 (£0.74 per serving)
Cooking & Prep Time: 40 minutes
Ingredients:
1 tbsp vegetable oil
1 onion
2 garlic cloves
20g fresh root ginger
1 tbsp mild curry powder
2 sweet potatoes
1 tomato
300ml vegetable stock
150-200g bag of baby spinach
Squeeze of lemon
Salt and pepper
Chili flakes
Method:
- Heat oil in a deep frying pan.
- Thinly slice an onion and fry until lightly browned.
- Finely chop the garlic and grate the ginger, add curry powder and stir in with onions until combined.
- Dice the sweet potatoes into cubes and add to the pan, stir and coat them with the other ingredients.
- Dice the tomato and add along with the vegetable stock, season salt, pepper and chili flakes to your preference.
- Bring to the boil, then turn down the heat. Cover the pan and simmer gently until the sweet potato is cooked (Around 10 minutes, but check regularly from 5 minutes).
- Add the spinach to the pan and then cover until the spinach has wilted down.
- Stir carefully to combine without breaking the softened sweet potato.
- Drizzle with a squeeze of lemon and Enjoy! Be sure to share your meal with us using #CheatOnMeat!
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