Saag Aloo Butter Beans

• 800 gbutter beans, drained
• 400 gpotatoes, cut into 2 cm chunks
• 400 gchopped tomatoes
• 200 gspinach
• Fine salt, to taste
• 1onion, finely chopped
• 3garlic cloves, crushed
• 15 gginger, peeled and grated
• 2 tspgaram masala
• 1 tspground cumin
• ½ tspground turmeric
• 250 mlvegetable stock
• 1 tbspsunflower oil
• 15 gcoriander leaves, torn
• 600 gcooked basmati rice or 4 warm naan breads (optional)
• 100 gGreek yoghurt (optional)
• 200 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)
• Black pepper, to taste

Method

1. 1Heat the sunflower oil in a large sauté pan or shallow casserole over a medium heat. Add the onion and cook for about 5 minutes, until softened and sweet at the edges.
2. 2Stir in the garlic and ginger and cook for 30 seconds, until fragrant and just starting to colour.
3. 3Tip in the potatoes along with 1 tsp garam masala, the cumin and turmeric. Stir well so every chunk is coated in the spices and the kitchen smells warm and toasty, about 1 minute.
4. 4Pour in the chopped tomatoes and stock, season lightly with salt and black pepper, and bring to a gentle simmer.
5. 5Cover and cook for 20–25 minutes, stirring once or twice, until the potatoes are tender to the point of a knife and the sauce has thickened around them.
6. 6Add the butter beans and cook for 5 minutes more, so they warm through and soak up the spiced sauce.
7. 7Fold through the spinach a handful at a time, letting it wilt right down until the whole pan turns rich, glossy and spoonable.
8. 8Stir in the remaining 1 tsp garam masala, taste and adjust the seasoning. Divide between four bowls and scatter with the torn coriander. Serve with the optional yoghurt, kachumber and heated cooked rice or naan if using.

Per serving

kcal

341

protein

21.2g

fibre

16g

carbs

54g

fat

5.4g