Saag Aloo, I’m back to being healthy!

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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

INGREDIENTS

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

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METHOD

• 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

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• Throw in all the spices and seasoning, combine well, pour in a little water to aid the cooking process (½ cup)

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•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

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• 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

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Tasty khichdi? Is that possible???

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Khichdi, an indian rice and dal staple dish. In my opinion, especially when I was younger a little bit bland and boring! But guess what? I’ve managed to change that as I’ve got older. I decided to “pimp it up!” with ultimate flavour.

As it stands alone khichdi is a very healthy and nutritious dish but the addition of spinach makes it super healthy! A great comfort food on these colder evenings and absolutely fantastic for weaning babies and toddlers…just reduce the salt intake for them.

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
1 tin of chopped tomatoes
1 onion finely chopped
2 garlic cloves crushed
4-5 cubes of frozen spinach
1 tbsp sunflower oil
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
Pinch of sugar
1 tsp garam masala
2 tsp coriander & cumin powder
⅓ tsp chilli powder

METHOD

To make the khichdi base ~
• Combine and rinse the mung dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

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• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

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• For the spinach sauce ~ Heat up the oil along with mustard, cumin seeds and asafoetida. Once they start to sizzle and pop throw in the onion and garlic, sauté until onion becomes translucent

• Stir in the chopped tomatoes, garam masala, salt, cumin & corainder powder, chilli and sugar along with the frozen spinach

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• Mix well and simmer gently on a low heat for 10 minutes

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• Once sauce is done, simply pour it into the khichdi saucepan, stir and season with salt if needed

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Then you are ready to serve! With a little fresh yoghurt, enjoy!