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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 459.3
  • Total Fat: 18.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 450.4 mg
  • Total Carbs: 67.4 g
  • Dietary Fiber: 13.7 g
  • Protein: 12.8 g

View full nutritional breakdown of Saag aloo with roasted gobi curry calories by ingredient
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Saag aloo with roasted gobi curry

Submitted by: ANNETJE

Introduction

From BBCs The Hairy Bikers.
This take on an Indian potato and cauliflower curry is a brilliant meal to make on the cheap
Note: spices are only in the ingredient list because it takes to long to put in the calculator and they don't carry any calories
From BBCs The Hairy Bikers.
This take on an Indian potato and cauliflower curry is a brilliant meal to make on the cheap
Note: spices are only in the ingredient list because it takes to long to put in the calculator and they don't carry any calories

Number of Servings: 4

Ingredients

    For the roasted cauliflower
    head white cauliflower
    head romanesco cauliflower
    2-3 tbsp olive oil
    salt and freshly ground black pepper

    For the vegetable curry
    3 tbsp ghee or vegetable oil
    1 onion, finely chopped
    2cm/1in piece fresh root ginger, grated
    1 tsp black mustard seeds
    5 fresh or dried curry leaves
    tsp ground turmeric
    tsp fenugreek
    2 green chillies
    tsp chilli powder
    3 potatoes, peeled and cut into 2cm/1in cubes
    450g/1lb baby spinach leaves, washed
    250g/8oz tomatoes, chopped
    tsp salt
    tsp sugar
    55ml/2fl oz water
    salt and freshly ground black pepper
    squeeze lemon juice

    To serve
    steamed rice
    (not included in calorie calculation)

Directions

Preheat the oven to 180C/350F/Gas 4.
For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.
For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.
Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.
Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
To serve, remove and discard the whole green chillies. Serve the curry alongside steamed rice.

Serving Size: four adult portions (served with rice)

Number of Servings: 4

Recipe submitted by SparkPeople user ANNETJE.






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