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servings:

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. We like to make our own spice mix for this but if you prefer you can use curry powder.

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 20g fresh root ginger, grated
• 1 tbsp spice mix (see below) or mildcurry powder
• 2 sweet potatoes, diced
• 1 tomato, diced
• 300ml vegetable stock
• 150–200g bag of baby spinach, picked over and thoroughly washed
• squeeze of lemon juice
• sea salt and black pepper
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp ground turmeric
• a few green chillies, sliced
• a few sprigs of coriander

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