Saag Chana Masala

Name: Saag Chana Masala with Gunpowder Potatoes, Bell Pepper and Naan
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 450 grams Potatoes; 1 sachet(s) White Cumin Seeds; 1 pinch Chilli Flakes; 2 unit(s) Garlic Clove; 1 carton(s) Chickpeas; 1 unit(s) Bell Pepper; 50 grams Korma Curry Paste; 1 sachet(s) Curry Powder Mix; 1 carton(s) Tomato Passata; 10 grams Vegetable Stock Paste; 100 grams Baby Spinach; 2 unit(s) Plain Naans; 1 tbsp Honey; 100 milliliter(s) Water for the Curry; 30 grams Butter

with Gunpowder Potatoes, Bell Pepper and Naan

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'Saag' is Hindi for spinach, whilst 'chana' means chickpeas. Simmered with warming spices and served with punchy gunpowder potatoes, you can mop it all up with naan breads.

Tags:

Medium Spice

•Veggie

Allergens:

Senf

•Gluten

•Milk

•Hvede

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

1 pinch

Chilli Flakes

2 unit(s)

Garlic Clove

1 carton(s)

Chickpeas

1 unit(s)

Bell Pepper

50 grams

Korma Curry Paste

1 sachet(s)

Curry Powder Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

100 grams

Baby Spinach

2 unit(s)

Plain Naans

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Curry

30 grams

Butter

Nutritional information

Energy (kJ)4104 kJ

Energy (kcal)981 kcal

Fat31.1 g

of which saturates9.7 g

Carbohydrate143.6 g

of which sugars22.8 g

Dietary Fibre21.4 g

Protein28.6 g

Salt4.6 g

Potassium432.5 mg

Calcium65.7 mg

Iron1.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Medium Saucepan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds and chilli flakes (add less if you'd prefer things milder).

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large saucepan on high heat.

Once the oil is hot, add the sliced pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.

Lower the heat to medium and add the garlic, korma curry paste and curry powder mix. Stir-fry for 30 secs.

Stir in the passata, vegetable stock paste, honey and water for the curry (see pantry for both amounts).

Stir the chickpeas into the curry and bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Once the curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in half the butter (see pantry for amount), then season with salt and pepper. Remove from the heat - you'll reheat it once the potatoes are ready.

A few mins before everything's ready, put the naans onto another baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once the naans are ready, spread them with the remaining butter, then cut into halves.