Click here to printSweet Potato Saag With Cashew Yogurt & Chaat Salad
Saag curry is a really versatile base that generally contains cubes of paneer cheese, potato and cauliflower. I used cubes of baked sweet potato for this one, which added a lovely subtle sweetness that contrasted with the spicy green masala base. I also made a speedy Cashew yogurt and a tart Chaat, onion and crushed papadum salad. Chaat spice is a great addition to the pantry; it’s made from various spices including mango powder, pomegranate ...
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ingredients
- 1 cup of raw Cashews, soaked for 2 hours
- 1 tbsp Coconut Oil
- 1 large brown onion, chopped
- 3cm knob of ginger, minced
- 3 cloves of garlic, minced
- 1 large sweet potato, diced into 2cm cubes
- 1 large bunch of English spinach, washed and roughly chopped
- 1 red onion, finely diced
- 2 green chillis, roughly chopped
- 5 or 6 papadums
- 2 cups of vegetable stock
- ¼ cup of soy milk
- 2 ½ tbsp lemon juice
- 2 tsp chaat masala*
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground chilli
- ¼ tsp nutmeg
- ¼ tsp ground cloves
method
- Step 1 :1.For the Cashew yogurt, blend the Cashews in a food processor with some water until very smooth.
- Step 2 :2.Heat the soy milk in a pan over a low, gentle heat and then whisk in 2 tbsp of the lemon juice to create a curdle. Take off the heat and allow to sit for 10 minutes or until the curd has cooled.
- Step 3 :3.Combine the curd with the cashews and let sit in a warm space for a few hours, preferably overnight. This Cashew ‘yogurt’ keeps in the fridge for 2-3 days.
- Step 4 :4.Bake the sweet potato in the oven for 30 minutes or until the edges begin to brown and caramelize. You don’t really need oil for this as the potato is added into the sauce to take on the curry flavour after.
- Step 5 :5.In a large pan heat the Coconut Oil and add the ginger, garlic and onion. Fry for 20 minutes or until well browned, adding a little water and reducing it from time to time.
- Step 6 :6.Add the cumin, coriander, turmeric, chilli, nutmeg and cloves along with the stock and cook for a further 15 minutes on a high heat until the sauce reduces a little.
- Step 7 :7.Add the spinach and stir through until wilted before blending with a stick processor until the curry becomes smooth.
- Step 8 :8.For the salad combine the red onion, chaat masala, the remaining lemon and some papadums (you can crush these and stir though or have the onion sitting in the crispy cups).
- Step 9 :9.Add the sweet potato to the curry, heat through and serve over brown rice with a spoonful of the Cashew yogurt, chaat papadums and a few green chillis.
Article printed from Loving Earth: https://lovingearth.net/