Saag sweet potato ‘aloo’ (spinach and potato curry)

This is a colourful, creamy take on the classic saag aloo (spinach and potato curry).

Packed full of vitamins, try using low fat yogurt/coconut milk to make this dish a healthy alternative to a take away.


To make 1 serving

  • 1 medium sweet potato per personcut into roughly 2cmx2cm cubes
  • 1 onion, diced
  • 1 pepper, diced
  • 1 teaspoon garam masala
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin
  • 1 can of coconut milk or 200ml plain yogurt
  • A large handful of spinach

How to make veggie spinach and potato curry:

  1. Begin by heating a tablespoon of oil in a pan. Add your spices, chilli and garlic and gently fry on a low heat.
  2. Add the chopped onion and cook for a few minutes until it begins to soften. Add the pepper and sweet potato and stir well.
  3. Pour over the coconut milk, or if you’re using yogurt, leave it out at this stage and add 300ml water instead.
  4. Cover the pan, bring to the boil and allow to cook on a high heat for around 10 minutes. If the curry looks like it’s drying out, just add a splash of hot water.
  5. Then turn down the heat and leave to simmer for around 20 minutes. A few minutes before serving add the spinach and the yogurt if you are using it. Stir well and turn off the heat once the spinach has just wilted.
  6. Serve with rice and naan bread.