Sea beet sag aloo

 

Ingredients

 

2 large handfuls of sea beet

4 large potatoes

4 cloves of Garlic

Large thumb of ginger

Smaller thumb of fresh turmeric

3 tsp cumin seeds

3 tsp coriander seeds

Half tsp black mustard seeds

4 cloves

Pinch of asafoetida

2 dried chillis

Fresh coriander

Salt

Black pepper

I didn't have any onions in the house and so I used lots of garlic instead and I think it was much better for it!

Boil the potatoes (I used purple ones from my garden but any will do) until done then roast in the oven with a little olive oil and salt.

 

Gently heat a glug of olive oil and add the ground spices. Stir for a few seconds and then add the grated or crushed garlic, ginger and turmeric.

Fry for a couple of minutes until it seems done and add the coconut milk, a large pinch of salt and the sea beet.

 

When the sea beet looks done add the tomato and coriander and cook for another minute or so. Chuck the potatoes in and serve.

I like to make a few indian style dishes and serve them all together but you can also just have this with rice.

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