Vegan Aloo Saag

Suitable for vegans and vegetarians. Serves 4.

Ingredients:

• 400g kale, cut into thin ribbons (with tough stalks removed), 
• 200g spinach, roughly chopped, 
• 2 large or 6-8 small potatoes, cut into cubes, 
• 1 small red onion, thinly sliced, 
• 4-5 cloves garlic, minced, 
• 2 inch knob ginger, peeled and finely chopped, 
• 1 green chilli, finely chopped, 
• 1/2 cup fresh coriander, roughly chopped.
• 2 tsp mustard seeds, 
• 1 tsp cumin seeds, 
• 2 tsp ground coriander, 
• 1 1/2 tsp turmeric, 
• 1/2 tsp allspice, 
• 2 tbsp tamari or soy sauce, 
• juice of 1 lime, 
• 1 cup coconut milk, 
• 1 cup vegetable stock.

Method:

• Cut the potatoes and rinse off excess starch with cold water until the water runs clear. Pat dry. This will help the potatoes to develop a crusty exterior when cooked.
• Place a large pot or high-sided skillet over medium-high heat. Add 3 tbsp of rapeseed oil.
• Add the potatoes and cook for 8-10 minutes or until crispy and golden-brown. You are not cooking the potatoes all the way through here. Rather, you are just searing the outsides so that they retain a slightly crispy texture when added back to the dish later.
• Remove the potatoes from the pot and place them on a paper towel lined baking sheet to absorb excess oil.
• Add the onion, garlic, ginger, and chilli. Cook for 3-5 minutes or until soft and fragrant.
• Add the mustard and cumin seeds and cook for an additional 2 minutes.
• Add half of the vegetable stock along with the tamari or soy sauce to deglaze the pan and continue to stir.
• Add the ground coriander, turmeric, and allspice and mix together to form a kind or curry paste. 
• Slowly add the kale. Add a handful and cook until wilted down to half its original size before adding another handful. Add a tbsp or so of vegetable stock between each handful. The steam from the liquid will help the kale to break down.
• Once all the kale has been added and is slightly soft, add the spinach and cook until wilted down.
• Add the remainder of the stock and the coconut milk. Bring to a simmer and reduce the heat to medium-low.
• Add the potatoes and cover the pot. Cook for 10-15 minutes or until the potatoes are cooked through.
• Add the lime juice and fresh coriander and mix to combine.
• Season to taste with salt and pepper.
• Serve with rice or naan. 

Note: For a low-fat alternative, skip the frying at the start and just add the potatoes at the end to boil them in the sauce for 20 minutes. And for a low-carb alternative, simply replace the potatoes with a can of chickpeas.