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GOURMET-ON-T H E - GO
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THE TOP FIVE DINNER
PARTY CHEESES
Sat fat: 11.4g
Kcals: 410*
A WARMING SUPPER
PACKED WITH
PROTEIN AND FLAVOUR
20-MINUTE POWER SUPPER
Chickpeas
with spinach
Saag aloo (spinach and potatoes) is
an Indian takeaway staple but this
at-home alternative (also known as
chana saag) works brilliantly as either
a side dish or as a main course. Nearly
all of the recipes in Coriander… Makes
The Difference by Indian food genius
Pinky Lilani take under 20 minutes
– perfect for those who want buckets
of flavour on the go without the hard
work. We’d serve with jasmine rice,
a warmed naan and mango chutney.
Cooking time: 15 minutes
Ingredients (serves 2): X 2 tbsp
groundnut oil X 4-5 curry leaves
X 1 tsp mustard seeds X 1 tsp puréed
ginger X 1 tsp puréed garlic X 1 tsp
turmeric X 1 tsp chilli powder
DELICIOUS�DELIGHTS�
FOR�ALL�APPETITES
X 100g chopped tomatoes X 400g
tin of chickpeas, drained X 200g
frozen chopped spinach X Handful
finely chopped fresh coriander leaves
Method: Step 1: In a large frying pan,
heat the groundnut oil and drop in
a curry leaf. If it sizzles and turns
a slightly darker shade, add all the
other leaves.
Step 2: Add the mustard seeds,
puréed ginger and garlic then the
turmeric, chilli powder, chopped
tomatoes and stir for two minutes
over a medium heat.
Step 3: Now add the drained chickpeas
and spinach. Stir and leave to cook
over a medium heat for 10 minutes,
or until the spinach is cooked and
combined with the chickpeas.
Step 4: Garnish with the fresh
coriander before serving.
Taken from Coriander… Makes
The Difference by Pinky Lilani (£9.99,
Development Dynamics)
WORDS��AMY�GRIER�AND�JESSICA�WHITELEY��NUTRITIONAL�INFO�
COURTESY�OF�ELIF�DANISH��ASSOCIATE�NUTRITIONIST
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