Speedy saag
Description
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
Ingredients
- 5 <p>Serves
- 6 people</p><ul><li>200g spinach
- roughly chopped
- 300g kale
- stems removed and roughly chopped
- 300g spring greens
- stems removed and roughly chopped
- 500ml hot water
- For the tarka
- 4 tablespoon avocado oil or coconut oil
- 12 curry leaves
- 2 teaspoon mustard seeds
- 2 teaspoon cumin seeds
- 2 teaspoon fennel seeds
- 1 teaspoon chilli flakes</li></ul>
Instructions
- 1
- Place the chopped spinach, kale and spring greens in a large pan. Add the hot water and plenty of salt and pepper, and simmer for 15 to 20 minutes until broken down. Blend with a stick blender; the mixture should be fairly thick (you can add a tablespoon of coconut yoghurt to thicken, if needed).
- 2 Meanwhile, in a small pan over a medium heat, make the tarka (a spiced oil mix). Add the oil, curry leaves, spices and some salt to the pan and cook for a few minutes until the mustard seeds begin to pop. Then throw over the saag in the pan to serve.
Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus
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