- 1kg Jersey Royal new potatoes
- 1 tbsp vegetable curry powder
- 1 tsp turmeric
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- A pinch of cayenne pepper
- 4 garlic cloves
- A thumb of ginger
- A pinch of dried curry leaves
- 400g vine tomatoes
- 2 onions
- 200g baby leaf spinach
- 50g wild garlic
- 40g flaked almonds, toasted
- 400g natural soya yogurt
- A handful of coriander
Prep: 30 mins| Cook: 1 hr 10 mins
1. Preheat your oven to 200°C/180°C/Gas 6. Scrub the Jersey Royals (no need to peel) then chop into 2–3cm chunks. Tumble into a large baking tray (or 2 medium ones) and drizzle over 2 tbsp oil. Season with plenty of salt and pepper and toss to coat. Roast for 30 mins.
2. Meanwhile, place the curry powder, ground turmeric, black mustard seeds and cumin seeds in a small bowl. Add a pinch of cayenne pepper (keep a pinch back for garnishing). Peel and grate the garlic and ginger into the bowl. Drop in the curry leaves, add 1 tbsp oil and mix together until combined.
3. Cut the tomatoes into wedges. Peel the onions and cut them into wedges to match. Take the potatoes out of the oven, add the tomatoes and onions and pour over the spice mix. Toss to coat the veg, then slide back into the oven for 30 mins.
4. Meanwhile, fill and boil the kettle. Pop the spinach into a large colander or sieve set in the sink or over a large bowl. Pour over the hot water to slightly wilt the spinach. Leave to cool, then squeeze out as much water as possible. Finely chop the wild garlic and set aside.
5. When the veg have cooked for 1 hr in total, add stir the spinach and wild garlic through the veg. Slide the tray back into the oven for 8–10 mins, till the potatoes are golden and crisp.
6. Divide the saag aloo between four warm bowls or plates. Top each serving with a spoonful of natural soya yogurt and a few flaked almonds. Tear over the coriander leaves and dust over a little cayenne pepper. Serve straight away.
7. Love Your Leftovers
The saag aloo will keep for up to 3 days in the fridge in airtight tubs. Divide the saag aloo between tubs, seal and store. Reheat in the microwave, with an extra splash of water or stock, till piping hot. The saag aloo can also be frozen for up to 3 months. Defrost overnight before reheating.