saag aloo

saag aloo



Ingredients



1 kg potatoes, cubed into 2cm pieces
500g spinach
400g chopped onions
50g fresh ginger, grated
dessertspoon garam masala
2 heaped teaspoons garlic powder
½ teaspoon chilli
100g red lentils
salt
50ml veg oil

approx 1 pint water to stop the curry burning as it cooks

Method





Fry garam masala, ginger and garlic and chilli in oil for a minute, then add the onions and lentils stirring until coated and onions are translucent, approx 5 mins.

Stir the cubes of potato in until coated, then add the spinach.

Reduce heat, and simmer until the potato has cooked through, testing with a knife after 10 mins and then every 5 mins ish.

When the curry gets too dry, keep adding some more water, you will need a fair bit, as the lentils are thirsty! Taste and as salt as desired.

Serve with 50g (dry weight) rice per person.

nutritional information



This recipe contains per meal (including side dishes):
(K)calories- 652
protein (g)- 20
fat (g)-15
sat fat (g)- 2.09
carb (g)- 106
5 a day portions- 4
fibre (g)- 9
salt (g)- 0
calcium (mg)- 241
iron (mg)- 7

















The salt value excludes any you have added yourself, as each family's tastes will differ