Nutrition per serve
|Kcal: 500||Fat: 8g||Saturates: 2g||Protein: 24g||Carbs: 78g||Sugars: 8g||Fibre: 10g||Salt: 1g||Iron: 2mg||Calcium: 21mg|
Tropical Curry & Sag Aloo
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
Prep time: 30 mins, Cooking time: 45mins, Total time: 1 hour 15 mins
INGREDIENTS, (SERVES 2)
2 tablespoon garlic infused olive oil
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
150g frozen spinach
Addition: 1g mild chilli powder, (check onion or garlic)
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
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.