Sweet Potato Saag Aloo

Serves 2
Total Time
25 Minutes
1 onion, chopped
1 red pepper, deseeded and chopped
1 tbsp of vegetable oil
2 sweet potatoes, peeled and cubed
1 tbsp of medium curry paste
100ml of water
150g of spinach leaves, chopped
3 tbsp of chopped fresh coriander
4 large British Lion eggs
Wholemeal chapattis to serve
Step 1

Heat the oil in a non-stick frying pan, add the onions and peppers and fry over a high heat until they are softened and golden.

Step 2

Reduce the heat, add the potatoes and sauce for three minutes.

Step 3

Stir in the curry paste and water, then cover and simmer for 10 minutes or until the potatoes are tender. Add the spinach leaves, stirring until they are wilted. Stir in the coriander.

Step 4

Now make four wells in the mixture and crack an egg into each.

Step 5

Cover the mixture with a baking tray and cook over a medium heat for four minutes or until the eggs are just set, but soft in the middle.

Step 6

Sprinkle with coriander and serve with chapatti.

Steph Houghton is an ambassador for British Lion eggs. For more recipe inspiration visit EggRecipes.co.uk

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