Sweet Potato Saag Aloo
Gluten Free | Vegan
Serves 4
Prep Time15 Mins
Cooking Time15 Mins
197
kCal
7g
Fats
35g
Carbs
6g
Protein
Ingredients
1 tbsp. coconut oil
3 onions, thinly sliced
4 garlic cloves, sliced
2 tbsp. ginger, grated
1 tbsp. mild curry powder
22/3 cups (400g) sweet potatoes, peeled and chopped 3 tomatoes, diced
1 ¼ cup (300ml) vegetable stock
1 ¼ cups (250g) spinach, roughly chopped
4 tbsp. natural yogurt
2 tbsp. desiccated coconut
1 tbsp. mint leaves, finely chopped juice of ½ lemon
handful coriander, chopped
Method
Instructions:
Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook for 2-3 mins until soft.
Next add the garlic, ginger, curry powder, and sweet potato, mix well until combined.
Season with salt and pepper.
Add the tomatoes and vegetable stock.
Bring to boil, and turn down the heat and cover the pan. Simmer gently for about 10 minutes.
In the meantime, prepare the yogurt by mixing together the natural yogurt, desiccated coconut, and mint. Set aside until needed.
Next, add the spinach to the pan and cover the pan. Wait until the spinach has wilted, this will take a few minutes.
Finally, give everything a good stir, season with some more salt and pepper if required and if necessary loosen the sauce with some water.
Serve with the earlier prepared yogurt, a squeeze lemon, and fresh coriander.
1 tbsp. coconut oil
3 onions, thinly sliced
4 garlic cloves, sliced
2 tbsp. ginger, grated
1 tbsp. mild curry powder
22/3 cups (400g) sweet potatoes, peeled and chopped 3 tomatoes, diced
1 ¼ cup (300ml) vegetable stock
1 ¼ cups (250g) spinach, roughly chopped
4 tbsp. natural yogurt
2 tbsp. desiccated coconut
1 tbsp. mint leaves, finely chopped juice of ½ lemon
handful coriander, chopped
Instructions:
Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook for 2-3 mins until soft.
Next add the garlic, ginger, curry powder, and sweet potato, mix well until combined.
Season with salt and pepper.
Add the tomatoes and vegetable stock.
Bring to boil, and turn down the heat and cover the pan. Simmer gently for about 10 minutes.
In the meantime, prepare the yogurt by mixing together the natural yogurt, desiccated coconut, and mint. Set aside until needed.
Next, add the spinach to the pan and cover the pan. Wait until the spinach has wilted, this will take a few minutes.
Finally, give everything a good stir, season with some more salt and pepper if required and if necessary loosen the sauce with some water.
Serve with the earlier prepared yogurt, a squeeze lemon, and fresh coriander.