Candida Diet Friendly Vegan Saag Aloo

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

1 ½ lb yukon gold potatoes, cut into 1-inch cubes
Fresh Red Potatoes - Size A PRODUCE Organic Red Potato Fresh Ruby Red Potatoes, Size C, By Lb Giant Red Potatoes Red Potatoes, Small
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3 tbsp neutral oil (such as canola or sunflower)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 green chiles (such as serrano or thai), thinly sliced
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp garam masala
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
½ cup water
10 oz fresh baby spinach
1 tsp salt, plus more to taste
1 tsp fresh lemon juice

For serving

cooked basmati rice or warm naan, for serving (optional)
Chef's tip
Gluten-free breads hold together best when warmed or toasted.

Instructions

1
Place the potato cubes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 8–10 minutes, until just tender when pierced with a knife but not falling apart. Drain and set aside.
2
Wipe out the pot and heat the oil over medium-high heat until shimmering. Add the cumin seeds and cook for 30–45 seconds, until they sizzle and turn a shade darker — watch closely, as they can burn quickly.

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