SAAG-Sational Curry (without the curry)

• 4 ounces (113g) fresh or frozen cauliflower,

cut into bite-sized pieces

• 4 ounces (113g) fresh or frozen spinach

leaves, chopped

• 1 teaspoon ginger powder

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon brown mustard seeds

• 1/4 teaspoon chili powder

• 1 1/2 teaspoons minced garlic

• 1/2 teaspoon salt

• 1/2 red onion, finely chopped

• 1/4 cup (120ml) grapeseed oil

• 1 tablespoon cilantro, roughly chopped

• 10-15 grape tomatoes, halved

• 1-2 tablespoons (14- 22ml) water

COOKING:

If using frozen vegetables, defrost both then:

Pat the cauliflower dry to remove excess

water. Place the spinach in a colander and

push the excess water out with back of a

mixing spoon. Grind the ginger, fennel seeds,

mustard seeds, chili powder, garlic, and salt

into a thick paste. In a sauté pan, sauté the

onion in the oil until it softens considerably.

Add the spice paste and continue to sauté

for a few minutes. Reduce the heat and add

the spinach, cilantro, tomatoes, cauliflower,

water and continue to cook, stirring

frequently for about 20 minutes until tender.

MAKES 2 SERVINGS.

NUTRITIONAL ANALYSIS

Per Serving: 316 Calories; 28g F at (3g saturated

fat); 5g Protein; 15g Carbohydrate; 5g Dietary

Fiber; 0mg Cholesterol; 603mg Sodium.

Saag Aloo

This is invariably what I order if we eat at an Indian restaurant; I love it that much. So I was thrilled when I discovered earlier this summer how easy it is to make at home.  Reduce or omit the chilies as necessary for your palate and get ready for your house to smell like curry for a week. Totally worth it!

4 medium potatoes, cubed
1 small onion, diced
2-3 cloves garlic, minced
2 green peppers, finely chopped
1+ tsp ground cumin
1+ tsp ground coriander
1/2+ tsp garam masala
2 T olive oil
Salt
Pepper
Curry powder
1 large package spinach leaves
2 T lemon juice

1) Sauté onion, peppers, and garlic in oil for 2 min. in a large pan.
2) Add potatoes and first three spices; cook to partial doneness over medium high heat, about ten minutes.
3) Add about a half cup of water and cover to steam the potatoes. Check and stir as needed to prevent sticking. Add more water if necessary.
4) Steam or boil spinach until just wilted but still bright green. Drain. Purée it at this point if you like your saag aloo saucy (I always do), or just add it to your cooked potatoes as is for a rustic take.
5) Add lemon juice and season to taste with salt , pepper, curry powder, and additional coriander, cumin, and garam masala.

Serve with basmati rice and fresh fruit.