Sweet potato saag aloo

A simple, comforting recipe for those colder days.

Sweet potato saag aloo

Serves 2 - Prep 30 minutes

Ingredients

1 tbsp. coconut oil

3 onions, thinly sliced

4 garlic cloves, sliced

2 tbsp. grated ginger

1 tbsp. mild curry powder

400g sweet potatoes (2 or 3 depending on the size), peeled & chopped

3 tomatoes, diced

300ml vegetable stock

250g spinach, roughly chopped

4 tbsp. natural yogurt

2 tbsp. desiccated coconut

1 tbsp. mint leaves, finely chopped

juice of ½ lemon

handful chopped coriander

Preparation

Heat coconut oil in a large pan over medium-high heat. Add onions and cook for 2-3 minutes until soft.

Add garlic, ginger, curry powder, and sweet potatoes. Mix well. Season with salt and pepper.

Add tomatoes and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

While simmering, mix yogurt, desiccated coconut, and mint in a bowl. Set aside.

Add spinach to the pan and cover. Cook until wilted, about a few minutes. Stir well. Adjust seasoning and add water if needed.

Serve with yogurt, lemon juice, and fresh coriander.

To download the recipe card, click here.