Spring Greens And Broccoli Saag
A seasonal and delicious take on a traditional saag recipe.
- 600 g Potatoes chopped into 2cm cubes
- 200 g Spring Greens loosely chopped into thick ribbons
- 1 head Calabrese Broccoli thinly sliced into 1/2cm thick peices
- 700 ml Vegetable Stock
- 2 Tablespoons Sunflower Oil
- 2 Medium Green Finger Chillies thinly sliced
- 2 Medium Onions finely diced
- 4 Cloves Garlic finely diced
- 20 g Fresh Ginger peeled and finely diced
- 2 Teaspoons Cumin Seeds
- 2 Teaspoons Coriander Seeds
- 1 Teaspoon Ground Turmeric
- 1 (400g) Can Chickpeas drained and rinsed
- 15 g Fresh Coriander finely chopped
First cook the potatoes. Place them into a large saucepan and cover with water. Boil for 8-10 minutes until just cooked. Drain and reserve.
In a separate pan combine the chopped spring greens, broccoli and stock. Bring to a boil and cook for 2-3 minutes until the broccoli has started to soften and the greens have wilted.
Pour the stock and greens into a food processor and whizz until smooth. Reserve until needed.
Heat the sunflower oil in a large pan over a medium heat. Toss in the cumin and coriander seeds and toast for about a minute until they begin to release their fragrance.
Tip in the chopped chillies, onion, garlic and ginger. Fry for 4-5 minutes until the onion is soft and is starting to take a little colour.
Pour in the cooked potatoes, chickpeas and turmeric. Combine evenly with the cooking veggies and spices. Then pour in the blended greens. Simmer for 5 minutes.
Remove the pan from the heat and season to taste. Finish the saag with the chopped fresh coriander sprinkled over the top.
Calories: 300kcal | Carbohydrates: 51g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 851mg | Potassium: 1394mg | Fiber: 12g | Sugar: 9g | Vitamin A: 4099IU | Vitamin C: 192mg | Calcium: 244mg | Iron: 4mg