Twisted Saag Aloo
A delicately spiced and creamy vegetable curry,
I’ve called this a Twisted Sag Aloo because it offers a delightful twist on the classic dish. This recipe is generously packed with a variety of warming winter vegetables, as well as immune-boosting, energising, and anti-inflammatory phytonutrients like vitamin C, quercetin, and magnesium. It’s perfect for curry enthusiasts, vegetable lovers, and anyone seeking a wholesome and hearty seasonal meal to enjoy during the colder months.
INGREDIENTS
Coconut oil (MCT if possible)
400g kale
250g paneer
1 medium cauliflower - cut into small florets.
1 large leek - finely chopped.
2cm ginger - grated
4 cloves garlic - crushed
1 - 2 large green chilli - seeds optional
500g winter tomatoes - chopped
1.5 tsp ground coriander
1.5 tsp cumin
0.5 tsp turmeric
salt
honey
400ml coconut milk
best served w/ whole grain rice
METHOD
Remove the stalks from the kale and roughly chop. Add to a food processor to break down into small pieces. This may take a couple of batches and shakes to help it along! Set aside.
Heat a large skillet pan (which has a lid) with a teaspoon of coconut oil. Cut the paneer into 2cm cubes and fry for a couple of minutes on each side until browned. Then remove the paneer into a bowl and set aside.
In the same pan, add another teaspoon of oil and begin frying the leeks, with a small pinch of salt. After around 6 minutes, add the garlic, chilli and ginger. Stir for around a minute, then add the chopped tomatoes.
Cook for 6-8 minutes until the tomatoes are completely broken down and the sauce has formed a paste. Then add a larger pinch of salt, a teaspoon of honey, and the spices. Stir for 1 minute.
Slowly add the kale, handful at a time. It will seem like a lot of kale, but it will break down quickly. Once all the kale is in the pan, add coconut milk.
Add the cauliflower, then cover with the lid and bring to a simmer. If it feels it is getting too dry, add water. Cook for 20 minutes, stirring occasionally.
Serve with rice & enjoy :)