For this rapid saag aloo, you'll zap potatoes in the microwave, then stir them through tangy mango chutney and a rich coconut stock. Garnish with fresh chilli, serve with toasted pitta and dig in!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.4 g||18.6 g|
|Protein||4.8 g||20.2 g|
|Salt||0.84 g||3.58 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Slice the waxy potatoes in half then add them to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave for 4-6 min or until the potatoes are fork-tender
Tip: Cooking for 4? Microwave the potatoes for 6-8 min!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the cumin seeds, curry powder, turmeric and ginger and garlic paste to the pan with a pinch of salt and cook for 1-2 min until fragrant
Meanwhile, dissolve the coconut cream, tomato paste and 1/2  Knorr vegetable stock cube in 150ml [300ml] boiled water – this is your coconut stock
Add the coconut stock to the pan and cook for 2-3 min until thickened slightly
Meanwhile, add the baby leaf spinach to a colander and pour boiled water over it until it's wilted
Rinse the wilted spinach under cold water until it's cool enough to handle
Squeeze the water out of the cooled spinach (use clean hands for ease) then chop it roughly
Add the pittas to the toaster for 1-2 min or until warmed through
Slice the red chilli[es] finely
Once the potatoes are fork-tender, add them to the pan with the peas and chopped spinach and cook for 2 min further until everything is coated in the sauce
Stir through the mango chutney – this is your saag aloo
Slice the toasted pittas diagonally in half
Serve the saag aloo in bowls with the pitta slices to the side and garnish with nigella seeds and chilli rounds (can't handle the heat? Go easy!)