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Sweet Potato Sag Aloo

Sweet Potato Sag Aloo

Rating
4rating out of 5

(338 reviews from our customers)

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

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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)
can of chopped tomatoes 1
1 tin of chopped tomatoes
brown-rice
80g brown rice
Red-chilli
1 red chilli
turmeric
1 tbsp ground turmeric
garlic-clove
2 garlic cloves
cumin-seeds
2 tsp cumin seeds
ground-coriander
1 tsp ground coriander
Cashew-nuts
1 bag of cashew nuts †
Spring-greens
150g spring greens
Vegetable-stock-cube
1 vegetable stock cube †
sweet-potato
400g sweet potato
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 384 kJ
91 kcal
2151 kJ
508 kcal
Fat
of which saturates
2 g
0.5 g
11.2 g
2.8 g
Carbohydrate
of which sugars
16.2 g
3.8 g
90.7 g
21.2 g
Fibre 1.8 g 10.1 g
Protein 2.6 g 14.8 g
Salt 0.54 g 3.03 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)
chopped tomatoes 99.8%, salt
Brown rice
1 red chilli
red chilli
Bright yellow turmeric
1 garlic clove
garlic
2 tsp cumin seeds
cumin seeds
Ground coriander seed
1 bag of cashew nuts (25g)
cashew (nut) 100%
150g spring greens
spring greens(100%)
vegetable stock pot
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
2 medium sweet potatoes
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

8

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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!

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