Potato and Spinach Curry (Sag Aloo)

A delicious spicy vegan dish which can be served as a main course or a side dish.

Difficulty:👍👍👍

Cost: ££

Serves 4 people


4 tablespoons vegetable oil
1 large onion, peeled
500g new potatoes, scrubbed and cut into 2 cm chunks (No need to
peel them)
¼ teaspoon salt
2 cm piece of fresh ginger, peeled
2 cloves garlic , peeled
1 or 2 chillies, red or green (optional)
1tsp cumin
1tsp coriander
1tsp turmeric
4 large tomatoes, sliced
300g spinach
20g creamed coconut, grated
1 tablespoon coriander leaves, chopped
Lime (or lemon) juice
Salt and pepper

  1. Heat the oil in a large pan.
  2. Slice the onion and fry it in the oil until it is soft but not brown.
  3. Put the potatoes into a saucepan with the salt, cover with cold water and bring to the boil. Turn heat down and simmer for ten minutes. Then drain through a colander and set aside.
  4. Finely grate the ginger. Finely chop the garlic.Deseed and finely chop the chillies – if using. Add to the onions and fry for a further 5 minutes.
  5. Stir in the spices and fry for a minute. Add the cooked, drained potatoes and stir everything together.
  6. Add the tomatoes to the pan and simmer for about 10 minutes – until tomatoes are soft.
  7. Wash the spinach well and chop it roughly. Add it to the pan and cook until it has wilted – about 5 – 10 minutes.
  8. Add the coconut cream and let it dissolve in the pan. Stir in the coriander and lime juice and taste. Add a little water if it seems too dry.
  9. Season to taste, if required.

     

Method

  1. Heat the oil in a large pan.
  2. Slice the onion and fry it in the oil until it is soft but not brown.
  3. Put the potatoes into a saucepan with the salt, cover with cold water and bring to the boil. Turn heat down and simmer for ten minutes. Then drain through a colander and set aside.
  4. Finely grate the ginger. Finely chop the garlic.Deseed and finely chop the chillies – if using. Add to the onions and fry for a further 5 minutes.
  5. Stir in the spices and fry for a minute. Add the cooked, drained potatoes and stir everything together.
  6. Add the tomatoes to the pan and simmer for about 10 minutes – until tomatoes are soft.
  7. Wash the spinach well and chop it roughly. Add it to the pan and cook until it has wilted – about 5 – 10 minutes.
  8. Add the coconut cream and let it dissolve in the pan. Stir in the coriander and lime juice and taste. Add a little water if it seems too dry.
  9. Season to taste, if required.

     

Ingredients

4 tablespoons vegetable oil
1 large onion, peeled
500g new potatoes, scrubbed and cut into 2 cm chunks (No need to
peel them)
¼ teaspoon salt
2 cm piece of fresh ginger, peeled
2 cloves garlic , peeled
1 or 2 chillies, red or green (optional)
1tsp cumin
1tsp coriander
1tsp turmeric
4 large tomatoes, sliced
300g spinach
20g creamed coconut, grated
1 tablespoon coriander leaves, chopped
Lime (or lemon) juice
Salt and pepper


You can vary the number of chillies, or leave out altogether, depending on how spicy your tastes!

Serve with boiled/pilau rice or with naan. Cucumber raita is also a good accompaniment to balance out the spicy flavours.

Share this:

You may also be interested in: