This is often a side dish on the takeaway menu – our version brings this delicately spiced and very filling meat-free classic into the spotlight!
- 1kg potatoes, peeled and cut into 2cm cubes
- Low-calorie cooking spray
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1cm piece of root ginger, peeled and grated
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 2 red peppers, deseeded and cut into small pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp chilli powder
- Salt and freshly ground black pepper
- 200ml boiling vegetable stock
- Large bag baby leaf spinach, roughly chopped
- Small handful finely chopped fresh coriander, to serve (optional)
- Red chilli, deseeded and finely sliced, to serve (optional)
- Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes or until just tender. Drain well and set aside.
- Spray a non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Add the red onion, garlic, ginger, cumin seeds and mustard seeds and stir-fry for 1-2 minutes. Add the potatoes and peppers and stir-fry for 6-8 minutes or until lightly browned.
- Turn the heat to low and add the ground cumin, ground coriander, turmeric, garam masala and chilli powder. Season well and cook for a further 1-2 minutes.
- Stir in the stock and bring the mixture to the boil. Turn the heat to medium, cover and cook for 5-6 minutes. Remove from the heat, stir in the spinach and let it wilt into the potato mixture. Season well and scatter over the coriander and chilli, if using.
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