THIS week, I’m bringing you two wonderful Indian recipes to highlight South Asian Heritage Month – which runs until August 17 – and all the amazing recipes to come from this part of the world.
I love cooking Indian food – it’s a great meal for Friday nights when you’re craving a delicious takeaway, but don’t like the price.
Try my delicious tandoori chicken drumsticks and my potato side, saag aloo, which is also vegan.
Both of these recipes are very aromatic, but not too spicy, so they are perfect for the whole family.
You can always add a spoonful of plain yogurt to cool it down a bit.
Vegan saag aloo
For 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
- 800g potatoes
- 2 tablespoons olive oil
- 115 g frozen diced onions
- 3 teaspoons frozen minced garlic
- 3 teaspoons frozen chopped ginger
- 1 tablespoon of tomato puree
- 1 teaspoon ground coriander
- 2 teaspoons of cumin
- 1 teaspoon of turmeric
- 250g fresh spinach
- 240ml vegan broth
METHOD: Peel the potatoes and cut them into 1-inch cubes.
Place them in a pan of water and cook until tender. Place a deep frying pan on the heat and add the oil, then the onion, garlic and ginger, and cook until soft.
Add the tomato puree, ground coriander, cumin and turmeric and cook for 1 minute.
Add cooked potatoes and fresh spinach and cover with broth.
Cook for another 5 minutes, then remove from the heat and let cool.
Ready to freeze: Once cooled, pour into a reusable freezer bag.
Ready to eat: Remove from the freezer and let thaw. Once thawed, reheat in a saucepan until heated through. Serve with rice or as a side dish.