SWEET POTATO SAAG ALOO

SAAG aloo is usually made with regular potatoes, but we like our sweet potato version. The great thing about these little beauties is they are richer in nutrients – particularly Vitamin C – than white potatoes and lower in starch. They count towards your five a day, too, while regular potatoes don’t.

SERVES 4

200 calories per serving Prep: 15 minutes. Cooking time: 25 minutes.

Heat 1 tbsp vegetable oil in a large flameproof casserole dish or a deep frying pan. Add 1 onion, thinly sliced, and cook it quite briskly until it’s softened and very lightly browned. Add the 2 garlic cloves, finely chopped, 20g fresh root ginger, grated, and 1 tbsp mild curry powder, stirring until combined.

Add 2 sweet potatoes, diced, to the pan and stir to coat them with the garlic, ginger and spices, then add 1 tomato, diced, and 300ml vegetable stock. Season with salt and pepper. Bring the stock to the boil, then turn down the heat, cover the pan and simmer gently until the sweet potato is just cooked. This should take no longer than 10 minutes, but check regularly from 5 minutes 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 necesssary.

Add 150-200g bag of baby spinach, thoroughly washed, to the pan and cover the pan again until it has wilted down. Stir very carefully to combine without breaking up the sweet potatoes.

Add a squeeze of lemon juice and serve garnished with sliced green chillies and a few springs of fresh coriander.