Saag Chana Masala Curry
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Saag Chana Masala Curry

with Gunpowder Potatoes and Naan Bread

Tags:
Veggie
Spicy
Allergens:
Mustard
Celery
Milk
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

(May contain 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

1 carton(s)

Tomato Passata

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

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Nutritional information

Energy (kJ)4061 kJ
Energy (kcal)971 kcal
Fat32 g
of which saturates10.2 g
Carbohydrate140.8 g
of which sugars19 g
Protein28 g
Salt4.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Grater
Large Saucepan

Instructions

1

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.

2

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

Drain and rinse the chickpeas in a sieve.

3

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

4

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.  

5

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. 

6

Reheat the saag chana masala curry, then serve in bowls with the gunpowder potatoes on top.

Serve the buttery naans on the side for dipping and scooping. 

Enjoy!