Saag Aloo (potato + spinach currry), Garlic Naan + Jeera Rice

Saag Aloo (potato + spinach currry), Garlic Naan + Jeera Rice


Wine Match: 2019 Ottelia Reisling $26

A vegan Indian curry of fluffy potatoes in a fragrant spinach gravy served with spiced basmati rice and garlic naan. Serves 4 adults

Ingredients: Curry (potato, spinach, kale, coconut milk, onion, cumin seed, mustard seed, turmeric, green chilli, ginger, tomato paste, mint, chilli powder, lemon juice, coriander, cardamom, capsicum, paprika, garam masala, clove, bay leaf, cinnamon), rice (basmati, coconut oil, salt, cumin seed, cardamom), naan (flour, water, yeast, baking powder, ghee, garlic, mint)

  1. Pre-heat oven to 2200C
  2. Place the rice and 5 cups of water in a large pot over medium heat and stir. Cook the rice for 10 minutes or until the liquid has all been absorbed and the rice is fluffy and completely cooked
  3. While the rice is cooking, add the curry to a large saucepan with ¼ cup water and heat over medium-low heat, stirring constantly until the stew is piping hot. If the curry is starting to stick to the sides or burn, thin with a small amount of water or stock
  4. Meanwhile, brush the flat breads with melted butter or vegetable oil and place on a cake rack and into the top shelf of the oven for 6 minutes or until steaming hot in the middle
  5. Garnish the curry with toasted coconut flakes or fresh coriander (optional) and serve alongside the rice and flat breads

Curry and rice is vegan. Naan contains dairy (ghee)

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