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Saag aloo-style butter beans with flatbreads recipe

Saag aloo-style butter beans with flatbreads recipe

1 rating

Created by The Tesco Real Food team

Packed with flavour, this high-fibre veggie curry takes its cue from a beloved Indian classic and transforms it into a speedy midweek winner. Seasoned with aromatic spices and served with homemade flatbreads for scooping up every last bite, it's a healthy, fuss-free recipe you'll come back to time and time again. See method

Ingredients

  • 2 tsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 3cm ginger, peeled and finely grated
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 red chilli, deseeded and finely chopped plus extra sliced chilli, to serve
  • ½ tsp black mustard seeds
  • 250g baby spinach, roughly chopped
  • 2 x 400g tins butter beans, drained and rinsed​
  • 30g cashew nuts, roughly chopped

For the flatbreads

  • 100g wholemeal flour plus extra for dusting
  • ½ tsp baking powder
  • 20g toasted mixed seeds
  • 100g 0% fat Greek-style yogurt plus extra to serve
High in fibre

Each serving contains

  • Energy

    3040kj
    725kcal     36%

  • Fat

    20g 28%

  • Saturates

    3g 16%

  • Sugars

    11g 12%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 86.7g Protein 37g Fibre 25.7g

Method

  1. Heat the vegetable oil in a large, deep, frying pan over a medium-high heat and fry the onion for 10-12 mins until lightly golden. Add the garlic, ginger, spices and chilli for 1 more min, then tip in the spinach and butter beans with 1 tbsp water. Stir together for 2-3 mins until the spinach has wilted and the butter beans have warmed through. Season well and keep warm on a very low heat while you make the flatbreads.
  2. Mix the flour, baking powder and seeds together in a medium mixing bowl, then stir in the yogurt until just combined into a wet dough. Divide the dough into 2 balls, then roll each out on a floured surface to about 20 cm diameter.
  3. Dry fry each flatbread in a large frying pan set over a medium high heat for 3 mins on each side until cooked through and lightly blistered on the outside. Serve with the butter beans, a scattering of cashew nuts, the sliced chilli and a dollop of yogurt.

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