Aubergine Saag
with coriander rice and sliced chilli
Saag is an Indian dish which, along with added spices, can be made from spinach, finely chopped broccoli or an array of other greens. It's got a vibrant green colour that's striking on the plate and, thanks to the addition of coconut milk it's got a rich and creamy taste and texture too.
Tags:
Blender Needed
•Under 650 calories
•Quick
•Veggie
•Vegan
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Baby Spinach
150 grams
Rice
1 unit(s)
Aubergine
125 grams
Mushrooms
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
10 grams
Coriander
1 unit(s)
Onion
1 unit(s)
Lime
1 unit(s)
Chilli
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)528 kcal
Energy (kJ)2211 kJ
Fat18.2 g
of which saturates14.6 g
Carbohydrate83 g
of which sugars10 g
Dietary Fiber0 g
Protein13 g
Cholesterol0 mg
Salt0.15 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Pan with Lid
•Pot
•Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat and leave aside for another 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Quarter the mushrooms. Chop any larger pieces so all are evenly sized.
- Trim the aubergine then chop into roughly 1cm pieces.
- Thinly slice the chilli at an angle widthways.
- Chop the lime into 4 wedges.
3
- Place a large pan over high heat with a drizzle of oil.
- Add the onion, mushroom and aubergine to the pan and fry until softened, stirring occasionally, 5-8 mins.
- Season well with salt and pepper.
- Lower the heat to medium-high then add the North Indian spice mix and fry for 1-2 mins.
4
- Meanwhile, blend the spinach and coconut milk to make a puree.
- Add the spinach puree to the pan and mix well to coat the veg.
- Cover and simmer for 8-10 mins. Loosen with a splash of water if necessary
- Season with salt, pepper and lime juice—all to taste!
TIP: If you don't have a blender, finely chop the spinach instead.
5
- Roughly chop the coriander (stalks and all).
- Stir the coriander through the cooked rice.
6
- Divide the curry and coriander rice between plates or bowls.
- Top with the sliced chilli (use less if you don't like spice).
- Serve any remaining lime wedges alongside.
