Sea Vegetable Saag Aloo

We were delighted to welcome Canadian chef and food activist Joshna Maharaj to our kitchen who used our surplus ingredients to create a traditional Indian eat with a marine twist - our guests loved it!

Recipe by Joshna Maharaj

Serves 4 people

Ingredients

  • 75 ml vegetable oil or ghee
  • 2 onions – diced
  • 5 garlic cloves – peeled and minced
  • 2 inches ginger – peeled and minced
  • 1 tsp cumin seeds
  • 1½ tsp ground coriander
  • 1½  tsp ground cumin
  • ½ tsp turmeric
  • 1 tbsp tandoori masala
  • ¼ tsp cayenne or chilli powder (or to taste)
  • 400g spinach
  • 200g sea vegetables – leaves only, stalks removed e.g. sea aster, sea purslane, sea beet, sea kale
  • 750g potatoes – cut in bite-size chunks
  • 1 lemon – juiced
  • Coriander leaves (to garnish)

Cook’s Notes

Sea vegetables may contain enough salt to season the dish alone. If using, taste after blending and add additional salt if needed. If not using, add salt with the spinach

Peel the potatoes if using large, thick-skinned ones. Smaller, new potatoes can be cooked with the skins on

Food for Soul 2 (Edit1)-2

Method

  1. Preheat the oven to 200C (Fan 180C).
  2. In a deep saucepan heat the oil on a high heat.
  3. Add the cumin seeds and allow to pop and brown in the oil for 20 seconds.
  4. Add the onions. Cook on a med-high heat, stirring constantly until a deep brown colour.
  5. Add the garlic and ginger. Cook until browned.
  6. Add the spices – coriander, cumin, turmeric, tandoori masala and chilli. Stir until a paste forms with the other ingredients. Reduce the heat to low.
  7. Add the spinach and other sea vegetables and stir to combine.
  8. Cover with a lid and allow to simmer to soften the vegetables – around 5 minutes.
  9. Remove the pan from the heat and blend with a stick/immersion blender in the pan. Cover and set aside.
  10. Mix the chopped potatoes with a little oil, spread evenly on a roasting tray and cook in the pre-heated oven for 20 mins. Aim for a light golden colour.
  11. Add the potatoes to the pan containing the blended mixture and stir to combine with the curry but be careful not to break the potatoes up.