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Tuesday, 2 February 2016

Vegan Aloo Saag (Protein Packed)

Vegan, Dairy-free, Egg-free, Wheat-free, Gluten-free. I decided to make an Indian Recipe for my Mum as she loves Indian Food (as much as i do).Its the first true indian Recipe i have made.
I took Inspiration from ''Food&Spice'' which is an amazing Blog, so go and check it out!
I changed a few of the Ingredients from their version & i added some extra Protein (Chia Seed).

 Indian Food is very versatile and delicious, as they use a lot of Spice, herbs & flavours. This Dish is also versatile as you can enjoy it as a starter with Mango Chutney & Popadom or as a main with Rice & Vegan Naan Bread.

This Recipe takes around an hour to prepare & cook, and serves (as a starter) 3-4 hungry tummies and (as a Main) 2-3 hungry tummies.
If you would like to serve more, just double up the Ingredients.
-350grams of Spinach (roughly chopped)
-4 Medium Red Potatoes (chopped into Wedges)
-1 Teaspoon of Sugar (I used Coconut Sugar)
-1/2 a Large Tomato or 1 Whole Medium Tomato (finely chopped)
-1 Lemon (Juice)
-2 & 1/2 Tablespoons of Water
 -1 Red Chilli (de-seeded & finely chopped)
-1inch piece of Fresh Ginger (Grated)
-3 Tablespoons of Light Olive Oil (you can use Sesame)
-1 Teaspoon of Salt
-1 Teaspoon of Cumin Seeds
-1 Teaspoon of Mustard Seeds
-1/4 Teaspoon of Asafoetida
-1/2 Teaspoon of Ground Cumin
-1/2 Teaspoon of Ground Coriander
-1 Teaspoon of Garam Masala
-1/2 Teaspoon of Turmeric
-Chia Seeds (optional)
Lets get cooking...

Step 1- In a medium sized bowl, mix together the Spices along with the Lemon Juice, Water & Sugar.  Whisk together with a Fork until fully combined.Cover and place aside.Step 2- Peel, wash and chop the Potatoes into small wedges and place into a large pan of boiling water, turn the heat down to low and simmer until the Potatoes are part cooked & tender. Becareful not to over cook the Potatoes.Step 3- Drain the Potatoes and leave to one side to cool.

Step 4- Heat the Oil in a large Wok or Frying Pan over a Medium heat. Once the Oil is hot, add in the Potatoes and Fry until they are light/golden Brown. 

You will need to turn the Potatoes often but try not to brake them.
This will take around 10-15 minutes.Step 5- While the Potatoes are frying, prepare the Spinach, Chilli, Tomato & Ginger.Step 6- When the Potatoes are golden brown, remove them from the Pan and place aside.

Step 7- In a Wok or Large Pan, add the Mustard Seeds & Cumin Seeds with a little Oil, and on a Low heat, fry until they begin to Pop and turn brown.

Keep them moving so they don't stick to the Pan.Step 8- Add the Chilli and Ginger to the Pan. Gently heat for another minute. 

Step 9- Add the Spicy, Liquid mixture to the Pan and stir with a wooden spoon.The Water will evaporate which will take a few minutes.Step 10- Once the water has evaporated, add in the chopped Tomatoes and cook for 4-5 minutesStep 11- Add the Spinach a large handful at a time. Cover the Pan with a lid and allow the Spinach to wilt. You will need to keep string occasionally.

 This will take around 8-10 minutes.Step 12- After the Spinach has wilted, remove the lid and continue to cook for a few more minutes until most of the liquid has evaporated.

Step 13- Now's the time to add in the cool Potato wedges. 

Gently heat for another 5 minutes whilst stirring the Potatoes into the yummy Spinach curry mixture.Plate up and enjoy!
Add some extra Protein with a sprinkling of Chia Seeds!

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I hope you enjoyed this recipe!

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Holly x


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