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Aubergine Saag

Aubergine Saag

with lime 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:
Blender Needed
Quick
Calorie Smart
Discovery
Spicy
Veggie
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

1 unit(s)

Onion

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

1 sachet(s)

Vegetable Stock

1 unit(s)

Lime

1 sachet(s)

Honey

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2476 kJ
Energy (kcal)592 kcal
Fat20.9 g
of which saturates14.9 g
Carbohydrate89.6 g
of which sugars15.3 g
Dietary Fiber0.1 g
Protein14.8 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

Roast the Aubergine
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.
  • Toss with half the North Indian spice, saltpepper and a drizzle of oil. 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 the tray halfway through.
Cook the Rice
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 lime. When the rice is ready, stir through the lime zest.
Prep the Veg
3
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the mushrooms.
  • Thinly slice the chilli at an angle widthways.
Start the Sauce
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 remaining North Indian spice mix.
  • Fry until fragrant, 1-2 mins.
Simmer the Saag
5
  • Meanwhile, blend the spinachstock 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, honey and rogan josh paste.
  • Season with salt, pepper and lime 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 before simmering.

Finish and Serve
6
  • Fluff up the lime 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 lime wedges alongside.