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Sweet Potato Sag Aloo
Prep Time
25 min
Cuisine
Indian
Spicy yet wholesome, Sag Aloo is a traditional Indian side dish of spinach and potatoes that makes for the perfect midweek meal. Here we’ve swapped potatoes for sweet potatoes, which are less starchy and better for slow energy release, and exchanged the spinach for seasonal spring greens.
Prep Time
25 min
Cuisine
Indian
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Ingredients
For 2 people (double for 4)
You Will Need
Pepper, salt, vegetable oil
Nutritional Information*
Percentages are based on an adult's daily intake
- 1 can of chopped tomatoes (400g)
- Brown rice
- 1 red chilli
- Bright yellow turmeric
- 1 garlic clove
- 2 tsp cumin seeds
- Ground coriander seed
- 1 bag of cashew nuts (25g)<span class="strong">†</span>
- 150g spring greens
- vegetable stock pot<span class="strong">†</span>
- 2 medium sweet potatoes
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 383 kJ 91 kcal |
2145 kJ 508 kcal |
| Fat of which saturates |
2 g 0.5 g |
11.1 g 2.8 g |
| Carbohydrate of which sugars |
16.2 g 3.8 g |
90.4 g 21.1 g |
| Fibre | 1.7 g | 9.8 g |
| Protein | 2.6 g | 14.8 g |
| Salt | 0.54 g | 3.02 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- 1 can of chopped tomatoes (400g)
- Brown rice
- 1 red chilli
- Bright yellow turmeric
- 1 garlic clove
- 2 tsp cumin seeds
- Ground coriander seed
- 1 bag of cashew nuts (25g)
- 150g spring greens
- vegetable stock pot
- 2 medium sweet potatoes
-
chopped tomatoes 99.8%, salt
-
red chilli
-
garlic
-
cumin seeds
-
cashew (nut) 100%. May contain peanut, sesame & other nuts
-
spring greens(100%)
-
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
-
sweet potato
Allergens
- Allergens highlighted by † (nut, celery)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the rice, plenty of water (approx. 4x more) and salt (optional) to a pot with a lid on a high heat and bring to the boil
Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until tender
Check occasionally and once done, drain and set aside until serving
2
Dice the sweet potato, with the skin on, into 1-2cm pieces
Heat 2 tbsp (3 tbsp) of vegetable oil in a wide pot with a matching lid on a high heat
3
Once hot, toss in the cumin seeds, ground turmeric, and ground coriander and toast for 1 min
Toss in the sweet potatoes and cook for 2 min, stirring to coat
Cover with a lid until step 4
4
Meanwhile, cut away the stem(s) from the chilli(es), deseed and slice into half-moons
Crush the garlic with the side of the knife, peel, and chop finely
Add the garlic and chilli to the pot (careful, adjust the amount to your preferred hotness) and stir for 1 min, or until fragrant
5
Add the chopped tomatoes to the pot
Add the stock cube and 250ml (400ml) of boiling water
Stir to combine, bring to a boil and then reduce to a rapid simmer
Cover with a lid and stir occasionally until adding the spring greens
6
Meanwhile, rip the leaves off of the spring greens and discard the tough inner stalks
Bunch up the greens and chop or tear into 3-4cm thick strips
Add to the pot, mix well, and cook on a high heat for 7-9 min, or until the potatoes are tender
This is your sag aloo
7
Crush the cashews in their bag using a rolling pin, taking care not to split the bag!
Set aside for step 8
Season the sag aloo to your taste with salt and plenty of pepper
Spoon the sag aloo into bowls and serve the rice beside it
Garnish with the chopped cashew nuts
Enjoy!