The Hairy Dieters: Sweet Potato Saag Aloo Recipe

The Hairy Dieters: Sweet Potato Saag Aloo Recipe

  1. List Of Ingredients
  2. 1 tbsp vegetable oil
  3. 1 onion, thinly sliced
  4. 2 garlic cloves, finely chopped
  5. 20g fresh root ginger, grated
  6. 1 tbsp spice mix or mild curry powder
  7. 2 sweet potatoes, diced
  8. 1 tomato, diced
  9. 300ml vegetable stock
  10. 150–200g bag of baby spinach, picked over and thoroughly washed
  11. squeeze of lemon juice
  12. sea salt and black pepper
  13. Spice mix
  14. 1 tsp coriander seeds
  15. 1 tsp cumin seeds
  16. 1 tsp fennel seeds
  17. ½ tsp ground turmeric
  18. To serve
  19. a few green chillies, sliced
  20. a few sprigs of coriander
  1. Serves 4
  2. 200 calories per serving
  3. Prep: 15 minutes
  4. Cooking time: 25 minutes


If making the spice mix, toast the whole spices lightly in a frying pan, then grind them to a powder. Mix with the turmeric. Heat the oil in a large flameproof casserole dish or a deep frying pan. Add the onion and cook it quite briskly until it’s softened and very lightly browned. Add the garlic, ginger and the spice mix or curry powder and stir until combined.

Add the sweet potatoes to the pan and stir to coat them with the garlic, ginger and spices, then add the tomato and the vegetable stock. Season with salt and pepper. Bring the stock to the boil, then turn down the heat, cover the pan and simmer very gently until the sweet potato is just cooked. This should take no longer than 10 minutes, but check regularly from 5 minutes as you don’t want the sweet potato to go mushy – it should still have a little bite to it. Loosen the sauce with a little more stock or water if necessary.

Add the spinach to the pan and cover the pan again until the spinach has wilted down. Stir very carefully to combine without breaking up the sweet potatoes. Add a squeeze of lemon juice and serve garnished with green chillies and fresh coriander.

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