Saag aloo recipe for vegans
I recently told you about a new vegan cooking guide called RootyFuel.
Available as a 7-day e-book or a 31-day fully supported collection of videos and recipes, RootyFuel is designed to help you get to grips with down to Earth vegan cuisine.
It has been designed to help vegan and vegan-curious cooks learn what works best for them in their own kitchens.
To celebrate the end of a competition I was running for RootyFuel (winner announced soon), I am thrilled to be sharing their recipe for vegan saag aloo.
- 300g new potatoes
- 150g baby spinach leaves
- 200g frozen peas
- 4tbsp tinned coconut milk
- 1 red chilli
- 1 tbsp tomato paste
- 1 knob ginger
- 2 cloves garlic
- 1 vegetable stock cube made with 150ml boiling water
- 1 tsp nigella seeds
- 1/2 tbsp curry powder
- 1 teaspoon of cumin seeds
- 1/2 tsp of ground tumeric
- 1tbsp coconut oil
- Slice the new potatoes into quarters then Boil for 10 minutes or until cooked Place the spinach in a colander and pour boiling water over to wilt then run under cold water
- Once the spinach has cooled squeeze the water out of it
- Cook the peas according to packet instructions
- Place the coconut oil into a pan with the cumin seeds on a medium heat for 2 minutes or until they become fragrant
- Add the ginger and garlic, curry powder and turmeric, tomato paste and coconut milk (just use the film milk from the top of the can
- Add the cooked peas and potatoes
- Cook for 3-4 minutes then add the spinach
- Cook for 2 minutes
- Serve with nigella seeds and fresh sliced chilli on top
- If you don’t like it too hot leave the chilli out
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