Saag Chana Masala Curry

Name: Saag Chana Masala Curry with Gunpowder Potatoes and Naan Bread
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; 50 grams Korma Curry Paste; 1 sachet(s) Curry Powder Mix; ½ carton(s) Finely Chopped Tomatoes; 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 and Naan Bread

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Our Saag Chana Masala Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Spicy

•New

Allergens:

Mustard

•Celery

•Milk

•Cereals containing gluten

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

(May contain traces of: Sesame, Celery)

1 pinch

Chilli Flakes

2 unit(s)

Garlic Clove**

1 carton(s)

Chickpeas

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Curry Powder Mix

½ carton(s)

Finely Chopped Tomatoes

10 grams

Vegetable Stock Paste

(Contains: Celery)

100 grams

Baby Spinach

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Curry

30 grams

Butter

Nutritional information

Energy (kcal)969 kcal

Energy (kJ)4056 kJ

Fat31.9 g

of which saturates10.2 g

Carbohydrate138.7 g

of which sugars18.3 g

Dietary Fibre14.3 g

Protein28.5 g

Salt4.8 g

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

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Large 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 chilli 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.

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

Once hot, add the garlic, korma style paste and curry powder. Stir-fry for 30 secs.

Stir in the chopped tomatoes (see ingredients for amount), 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.