Aubergine Saag
with zesty rice and fresh 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:
Under 650 calories
•Blender Needed
•Discovery
•Quick
•Veggie
•Spicy
•Vegan
•Climate Conscious
Allergens:
Mustard
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Baby Spinach
150 grams
Rice
1 unit(s)
Aubergine
150 grams
Mushrooms
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
1 unit(s)
Chilli
2 unit(s)
Onion
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Vegetable Stock
1 unit(s)
Lemon
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat20.1 g
of which saturates14.9 g
Carbohydrate88 g
of which sugars13 g
Dietary Fiber0.1 g
Protein15 g
Cholesterol0 mg
Salt2.5 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
•Zester
•Immersion blender
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine then chop into 1cm cubes.
- Pop the aubergine onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
2
- 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.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- While the rice cooks, zest then quarter the lemon. When the rice is ready, stir through the lemon zest.
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the mushrooms.
- Thinly slice the chilli at an angle widthways.
4
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry the onion and mushrooms 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.
- Fry until fragrant, 1-2 mins.
5
- Meanwhile, blend the spinach, stock and coconut milk to make a puree.
- Add the spinach puree to the pot and mix well to coat the veg.
- Cover and simmer for 8-10 mins. Loosen with a splash of water if needed.
- Stir in the aubergine and rogan josh paste.
- Season with salt, pepper and lemon juice—all to taste!
TIP: No blender? No problem! Finely chop the spinach and stir it into the pot along with coconut milk and stock powder before simmering.
6
- Fluff up the lemon rice with a fork and divide between bowls.
- Top with the fragrant aubergine saag.
- Finish with a sprinkling of sliced chilli (use less if you don't like spice).
- Serve any remaining lemon wedges alongside.
