Saag Aloo Butter Beans

Ingredients

• 800 g butter beans, drained
• 400 g medium potatoes, cut into small chunks
• 400 g chopped tomatoes
• 200 g spinach
• salt and black pepper to taste
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 250 ml vegetable stock
• 1 tbsp sunflower oil
• 15g coriander, chopped
• Basmati rice or warm naan bread, to serve
• 100 g Greek yoghurt, to serve
• Kachumber salad, to serve

Method

1. Heat 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. Stir in the garlic and ginger and cook for 30 seconds, until fragrant and just starting to colour.
3. Tip in the potatoes along with the garam masala, cumin and turmeric. Stir well so every chunk is coated in the spices and the kitchen smells warm and toasty, about 1 minute.
4. Pour in the chopped tomatoes and stock, season generously with salt and black pepper, and bring to a gentle simmer.
5. Cover and cook for 15 minutes, stirring once or twice, until the potatoes are tender to the point of a knife and the sauce has thickened around them.
6. Add the butter beans and cook for 5 minutes more, so they warm through and soak up the spiced sauce.
7. Fold through the spinach a handful at a time, letting it wilt right down until the whole pan turns rich, glossy and spoonable.
8. Taste and adjust the seasoning, then serve straight from the pan with a generous dollop of Greek yoghurt, a shower of fresh coriander, kachumber salad on the side and basmati rice or warm naan to mop everything up.