The Hairy Bikers’ meatfree suppers

Bikers The Hairy veggie! have gone family The whole these will enjoy tasty recipes

Sweet potato saag aloo Serves 4 You will need

1 tbsp vegetable oil 1 onion, thinly sliced

2 garlic cloves, finely chopped

20g fresh root ginger, grated

1 tbsp spice mix (see right) or mild curry powder

2 sweet potatoes, diced 1 tomato, diced 300ml vegetable stock

150g-200g bag of baby spinach, picked over and washed Lemon juice Sea salt and black pepper

For the spice mix

1 tsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds ½ tsp ground turmeric

To serve

A few green chillies, sliced

A few sprigs of coriander

How to do it

1 If making the spice mix, toast the whole spices lightly in a frying pan, then grind them to a powder. Mix with the turmeric. Heat the oil in a large flameproof casserole dish or a deep frying pan. Add the onion and cook it quite briskly until it’s softened and very lightly browned. Add the garlic, ginger and the spice mix or curry powder and stir until well combined. 2 Add the sweet potatoes to the pan and stir to coat them with the garlic, ginger and spices, then add the diced tomato and the vegetable stock. Season with salt and pepper to taste. Bring the stock to the boil, then turn down the heat, cover the pan and simmer very gently until the sweet potato is only just cooked. This should take no longer than 10 mins, but check regularly from 5 mins as you don’t want the sweet potato to go mushy – it should still have a little bite to it. Loosen the sauce with a little more stock or water if necessary. 3 Add the spinach to the pan and cover the pan again until the spinach has wilted down. Stir very carefully to combine without breaking up the sweet potatoes. Add a squeeze of lemon juice and serve garnished with green chillies and fresh coriander.