Super Spicy Sweet Potato Saag Aloo

Hey guys! I wanted to finish this Indian inspired series off with a dish that I and the Baron love, it's a Saag Aloo but with a spin. It's absurdly spicy, I put everything you can imagine in the base but it's not as carby as a potato version and is so easy that anyone can do it, so I hope you enjoy!

Ingredients

  • Scotch Bonnett Chilli

  • Red Chilli

  • Green Jalapeno

  • Garlic,

  • White Onion

  • Spinach

  • Black Kale

  • Sweet Potato

  • Cumin

  • Cumin Seeds

  • Turmeric

  • All Spice

  • Garam Masala

  • Chilli Powder

  • Coriander

  • Vegetable Stock

  • Lime

  • Poppadoms

  • Rice of your choice.

So I always start off my curries with a basic paste, which involves an onion, ginger, chilli and a variety of spices. For this dish I wanted to go wildly spicy, so I added the scotch bonnet and red chilli, seeds and all to the pan. I then added about the equivalent of a tsp amount of ginger root, garlic and basic seasoning. Cooked that out, then I added two tsp of cumin, two of turmeric, two all spice, one garam masala, one chilli powder, one cumin seeds and some dried coriander. 

In a separate dish I chopped up some sweet potatoes and par boiled them. Now if you have an immersion hob like at this house, you have to be totally aware that any water content remains in the vegetables and they just seem to break apart as opposed to 'dry out'. So you could cheat and throw the pieces in the microwave for about 4 minutes which will dehydrate and lightly cook them to start with. I then added two cloves of garlic and a nob of vegan butter, and half a packet of prepared black kale. 

I then added some frozen spinach, frozen spinach gives you more of an estimation of how much you end up using as it's pretty wilted already. I'm not a frozen food girl, I like fresh things and that's pretty much one of the only exceptions I use frozen for. You can choose what you like! Cook out until the sweet potato has a charred edge and allow to simmer in some liquid. You can add the stock at this point! 

So squeeze half a line into your dish, continue to cook out and add the green jalapeños finely chopped. I love them to add the end as they add some bright colour and a greener heat. Leave to cook out for about five more minutes with the lid on, or until the liquid evaporates.

Serve with some poppadoms, some white basmati rice and some fresh lime and enjoy! It's really delicious and will blow your socks off, but if you wanted it to be cooler skip the chillis and add some coconut milk.

Let me know what you think!

Joseph Harwood