Speedy saag

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Speedy saag

This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK . 

Ingredients

Serves 5-6 people

• 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

Method

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

Healthy Eating Recipe Books — The Doctors Kitchen