Tropical Curry & Sag Aloo

SAG ALOO 

INGREDIENTS, (SERVES 2)

2 tablespoon garlic infused olive oil

1g asafoetida

8g  of korma or garam masala curry powder,(check ingredients as some have garlic or onion powder added)

6g of ginger, peeled and grated

300g of potatoes peeled and cut into  cubes 

A pinch of salt and pepper

100ml water

150g frozen spinach

Addition: 1g mild chilli powder, (check onion or garlic)

METHOD

Peel, chop and boil the potatoes for ten minutes or until tender

Heat 1 tbsp of oil in a medium pan and add the asafoetida followed by the curry powder and ginger and stir until mixed

Add the cubes of potato and a pinch of salt and pepper and fry for a few minutes

Add the water, and simmer until the potatoes are soft, (adding extra water if starting to stick to the bottom of pan or if the potatoes are not soft enough).

Add the spinach to the pan, mix and simmer for a few minutes 

Place the sag aloo in to a dish

Drizzle 1tbsp of garlic infused oil to finish

TROPICAL CURRY RECIPE

INGREDIENTS, (SERVES 4)

1 jar of Slightly Different Tropical Curry Sauce, (260g)

400g Wild rice

300g Quorn chicken pieces, or 300g chicken, (check Quorn for onion or garlic)

1 tablespoon garlic infused oil

2 tbsp water

METHOD

First rinse rice under cold water and empty into a saucepan.

Cover with water and boil until tender, (more water may need to be added during cooking)

Heat the garlic infused oil in a frying pan, add the Quorn or chicken until browned or cooked through thoroughly.

Add the Slightly Different Tropical Curry Sauce and simmer on a low heat for 5 minutes, (add water to thin sauce)

When rice is cooked, drain and leave to cool.

Serve with sag aloo as a side dish.