Sweet Potato Saag Aloo

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 15 mins

Cook: 15 mins

Nutrition per serving:

197 kcals 7g Fats

35g Carbs 6g Protein

  • Gluten Free

  • Vegetarian


  • 1 tbsp. coconut oil

  • 3 onions, thinly sliced

  • 4 garlic cloves, sliced

  • 2 tbsp. ginger, grated

  • 1 tbsp. mild curry powder

  • 14 oz. (400g) sweet potatoes, peeled and chopped

  • 3 tomatoes, diced

  • 1 ¼ cup (300ml) vegetable stock

  • 8.8 oz. (250g) spinach, roughly chopped

  • 4 tbsp. natural yoghurt

  • 2 tbsp. desiccated coconut

  • 1 tbsp, mint leaves, finely chopped

  • juice of ½ lemon

  • handful coriander, chopped


  1. Heat the coconut oil in a large pan over medium-high heat

  2. Add the onion and cook for 2-3 mins until soft

  3. Next add the garlic, ginger, curry powder, and sweet potato, mix well until combined

  4. Season with salt and pepper

  5. Add the tomatoes and vegetable stock

  6. Bring to boil, and turn down the heat and cover the pan

  7. Simmer gently for about 10 minutes

  8. In the meantime, prepare the yoghurt by mixing together the natural yoghurt, desiccated coconut, and mint, set aside until needed

  9. Next, add the spinach to the pan and cover the pan

  10. Wait until the spinach has wilted, this will take a few minutes

  11. Finally, give everything a good stir, season with some more salt and pepper if required and if necessary loosen the sauce with some water

  12. Serve with the earlier prepared yoghurt, a squeeze lemon, and fresh coriander

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© 2019 by Jade Mottley.