I’ve been thinking about this curry for a while. I love saag. I love it’s intense greenness and slightly more subtle flavour in comparison to other curries. And Saag Aloo (when you make it with potatoes) is so yumm). Despite it apparently being Spring already the weather last week was very winter like so I decided it was the perfect time to make this.

I wanted to make it more filling so it could stand by itself as a meal rather than as part of a banquet. And that’s why I added chickpeas. Plus, their texture is perfect in this. That said this would also be delicious as part of a big spread of curries to serve lots of people. Maybe you could have it with this yummy dahl makhani too?

What I love about this curry is it really doesn’t take very long to make. Par boiling the potatoes makes them cook way quicker and you don’t need to stand there for ages adding stock continuously – win.

I’ve added a little chilli powder because I love it, if you don’t just leave it out it will still be delicious and fragrant with the other spices. In it’s own subtle way ginger is a little spicy anyway (especially if you’re a sensitive little chilli hating thing).

Serves 6

Ingredients

1 Tbs ghee or rice bran/olive oil

1 Tbs cumin seeds

2 tsp ginger

1 clove garlic

¼ tsp chilli powder

1 tsp turmeric

2 sticks celery

½ cup spring onion

400g baby chat potatoes, washed

1 x 400g can chickpeas, drained and rinsed

1 cup vegetable stock

400g spinach

1 tsp garam masala

1 tsp ghee or butter (optional)

1/3 cup plain natural yoghurt, to serve

brown rice to serve

Directions

Cut potatoes into 3cm chunks, leave the skin on, and place in a medium pot with a generous pinch of salt and bring to the boil. Boil for 7 minutes and then drain and set aside.

Put a large heavy based deep sided dry pan or a pot on a medium to high heat. Add oil and once hot add the cumin seeds, ginger, garlic, chilli powder, turmeric celery and spring onion. Cook until celery has softened and spices are fragrant.

Add the potatoes and stir to coat in spices, cook for a few minutes and then add stock ½ a cup of stock at a time until potato is tender. Add the chickpeas.

Wash spinach very well and roughly chop. Add to the potato mixture along with the garam masala and another tsp of ghee or oil. Stir until spinach has wilted. Add a tsp of ghee or melted butter if not vegan.

Serve on brown rice with a dollop of natural yoghurt if you like.

HH. x