Recipe – Aloo Saag Curry

Serves 4
-2 tsp safflower oil
-1 onion, roughly diced
-3 cups silverbeet or spinach
-1/4 cup water
-1 tsp garam masala
-1 tsp turmeric
-1/2 tsp fenugreek powder
-1/2 tsp cardamom powder
-1/2 tsp salt
-3 large potatoes, diced and steamed (or boiled)

-In a heavy based pot, heat up the oil and add the onions
-Sauté until translucent and then add the silverbeet/spinach and water
-Cover with a lid and cook for 4 to 5 minutes until wilted
-Stir in spices and simmer for another minute
-Pour into a blender or food processor and blitz until smooth and creamy
-Place gently (mind the steam!) back into the pot and add the potatoes and salt
-Cook on a low heat, stirring regularly, until the potatoes are covered with spinach
-Serve with vegan sour cream, brown rice and/or fresh roti or naan bread

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