.jpg)
When planning my meals ahead for the week, I always like to make a big pot of something that I can have for lunch or dinner a few times a week to starve away the hunger and keep me on track!
I've always been partial to a Saag Aloo and although this is nothing like it - I knew that the potatoes and spinach would be a winning combo. Team this with my favourite curry base - and you have a curry to die for!
The best part about this meal is that its so easy to make using cupboard store ingredients!
Easy, Healthy, filling and tasty - what more could you want?
Calories: 314 • Slimming World: Free on Extra Easy Plan •
• Weight Watchers Pro Points: 8PP • WeightWatchers Filling & Healthy Values: FREE*
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves 4
You Will Need:
300g Sweet Potato Diced
400g Tinned Spinach Leaf in Water Drained
1 Onion Diced
2 Cloves of Garlic Minced
400g Tin Chopped Tomatoes/Passata
Chicken/Veg Stock Cube
1 Tsp Ground Cumin
1 Tsp Turmeric
1 Tsp Ground Coriander
2 Tsp Curry Powder
As Much Chilli Powder as you like if you like
75ml Water
2Tbsp 0% Fat Greek Yoghurt (I use Total Greek Yoghurt)
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for seasoning
250g Cooked Basmati Rice
Method:
In a heavy bottom pan sprayed with oil, soften the onions and garlic
Add the potato and spices and fry off for another few minutes to let the spices toast and to take on the flavour
Crumble in the stock cube - add the water and simmer for 2 minutes
Add the tomatoes and spinach - cover and set to simmer on a low to medium heat for 15 minutes or until the potatoes are soft and cooked through
Take the curry off the heat and stir in the yoghurt
Delicious served straight away, but can be kept in the fridge or frozen for a later time!
*Free if using brown rice
300g Sweet Potato Diced
400g Tinned Spinach Leaf in Water Drained
1 Onion Diced
2 Cloves of Garlic Minced
400g Tin Chopped Tomatoes/Passata
Chicken/Veg Stock Cube
1 Tsp Ground Cumin
1 Tsp Turmeric
1 Tsp Ground Coriander
2 Tsp Curry Powder
As Much Chilli Powder as you like if you like
75ml Water
2Tbsp 0% Fat Greek Yoghurt (I use Total Greek Yoghurt)
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for seasoning
250g Cooked Basmati Rice
Method:
In a heavy bottom pan sprayed with oil, soften the onions and garlic
Add the potato and spices and fry off for another few minutes to let the spices toast and to take on the flavour
Crumble in the stock cube - add the water and simmer for 2 minutes
Add the tomatoes and spinach - cover and set to simmer on a low to medium heat for 15 minutes or until the potatoes are soft and cooked through
Take the curry off the heat and stir in the yoghurt
Delicious served straight away, but can be kept in the fridge or frozen for a later time!
*Free if using brown rice
Hi, what would the portion of spinach be if using fresh?
ReplyDeleteHi Ellie, you would use a bag of fresh spinach :)
DeleteLx