Sweet Potato Sag Aloo
Spicy yet wholesome, Sag Aloo is a traditional Indian side dish of spinach and potatoes that makes for the perfect midweek meal. Here we've swapped potatoes for sweet potatoes, which are less starchy and better for slow energy release, and exchanged the spinach for seasonal spring greens.
Ingredients for 2 people
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Add the rice, plenty of water (approx. 4x more) and salt (optional) to a pot with a lid on a high heat and bring to the boil
Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until tender
Check occasionally and once done, drain and set aside until serving
Dice the sweet potato, with the skin on, into 1-2cm pieces
Heat 2 tbsp (3 tbsp) of vegetable oil in a wide pot with a matching lid on a high heat
Once hot, toss in the cumin seeds, ground turmeric, and ground coriander and toast for 1 min
Toss in the sweet potatoes and cook for 2 min, stirring to coat
Cover with a lid until step 4
Meanwhile, cut away the stem(s) from the chilli(es), deseed and slice into half-moons
Crush the garlic with the side of the knife, peel, and chop finely
Add the garlic and chilli to the pot (careful, adjust the amount to your preferred hotness) and stir for 1 min, or until fragrant
Add the chopped tomatoes to the pot
Add the stock cube and 250ml (400ml) of boiling water
Stir to combine, bring to a boil and then reduce to a rapid simmer
Cover with a lid and stir occasionally until adding the spring greens
Meanwhile, rip the leaves off of the spring greens and discard the tough inner stalks
Bunch up the greens and chop or tear into 3-4cm thick strips
Add to the pot, mix well, and cook on a high heat for 7-9 min, or until the potatoes are tender
This is your sag aloo
Crush the cashews in their bag using a rolling pin, taking care not to split the bag!
Set aside for step 8
Season the sag aloo to your taste with salt and plenty of pepper
Spoon the sag aloo into bowls and serve the rice beside it
Garnish with the chopped cashew nuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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