So the plan was to take a cheeky break from our relatively healthy diet that both my husband and I are on. We did for a while…And I’m extremely happy to say I am back to eating healthy and even healthier! Yay!
The reason for the termination of the cheeky break was that I started to feel horrible physically. I felt bloated and guilty that I had to go back to the wonderful way it was!
I think anyone can tell you to eat healthy, but it’s only when you see what a difference it makes to you! It’s when you realise it’s the best thing for you. You feel better, not only physically but emotionally too!
So what better way to celebrate then to share my saag aloo recipe with you all. Fresh vivid green baby spinach draped over soft spiced new potatoes! It just couldn’t get better. Enjoy, much love D x
500g new potatoes quartered and par boiled
200g baby spinach
2 cloves garlic crushed
1 green chilli finely sliced
½ tsp grated ginger
1 tbsp sunflower oil
¼ mustard seeds
¼ tsp cumin seeds
Pinch of dried red chilli flakes
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
1 tsp garam masala
Salt to taste
• Heat up the oil in a large saucepan with the chilli flakes, mustard and cumin seeds. Once they start to pop, gently add in the garlic, ginger and par boiled potatoes, mix well and ensure the potatoes are coated in the oil
• Throw in all the spices and seasoning, combine well, pour in a little water to aid the cooking process (½ cup)
•Cover and simmer on a low heat for 10-15 minutes.
• Put in the whole bag of baby spinach and cover to allow it to wilt, stirring occasionally
• Leave to cook for a further 10 minutes, ensuring that the potato is now soft and fluffy. You may like add a little single cream to make the curry a little richer (leave out if Vegan)
• Serve up with some naan bread or chapattis