THIS week I deliver you two fantastic Indian recipes to shine a lightweight on South Asian Heritage Month – which runs till August 17 – and all of the superb recipes to come back from this area of the world.
I really like cooking Indian meals – it’s a terrific one to batch for these Friday nights if you fancy a yummy takeaway, however don’t fancy the worth.
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Attempt my scrumptious tandoori hen drumsticks and potato aspect dish, saag aloo, which additionally occurs to be vegan.
Each of those recipes are very fragrant, however not overly spicy, so they’re excellent for the entire household.
You possibly can all the time add a dollop of pure yoghurt to chill issues down a bit.
Vegan saag aloo
Serves 4
Prep time: 10 minutes
Cook dinner time: 20 minutes
YOU NEED:
- 800g potatoes
- 2 tbsp olive oil
- 115g frozen diced onions
- 3 tsp frozen chopped garlic
- 3 tsp frozen chopped ginger
- 1 tbsp tomato purée
- 1 tsp floor coriander
- 2 tsp cumin
- 1 tsp turmeric
- 250g recent spinach
- 240ml vegan inventory
METHOD: Peel the potatoes and chop them into 1in cubes.
Place these in a saucepan of water and cook dinner till tender. Place a deep-sided frying pan on the warmth and add the oil, adopted by the onion, garlic and ginger, and cook dinner till comfortable.
Add the tomato purée, floor coriander, cumin and turmeric, and cook dinner for 1 minute.
Add the cooked potatoes and recent spinach, and canopy with the inventory.
Cook dinner for an extra 5 minutes, then take away from the warmth and go away to chill.
Able to freeze: As soon as cooled, pour right into a reusable freezer bag.
Able to eat: Take away from the freezer and go away to defrost. As soon as defrosted, reheat in a saucepan till piping scorching. Serve with rice or as a aspect dish.
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