Chana Saag Aloo & Pumpkin & Carrot Cumin Glaze

Ginger & Garlic Paste, Tyga Masala No. 7, Kashmiri Chilli, Tyga Masala No. 3

Chana Saag Aloo

• 400g potatoes
• 400g tin chickpeas
• 2 onions
• 200g spinach
• 1 bunch coriander (optional)
• 3 tbsp vegetable/rapeseed/olive oil
• 1 tbsp tomato puree
• 1 tsp salt

Pumpkin & Carrot Cumin Glaze

• 1kg pumpkin/squash/carrots
• 1 tbsp honey or agave
• 1 tsp salt
• 1 tbsp vegetable/rapeseed/olive oil

Chana Saag Aloo

1. Drain and rinse the tin of chickpeas.
2. Finely dice the onions.
3. Peel and cut the potatoes into bite-size chunks.
4. Chop the coriander discarding the stems, if using.
5. Place potatoes into a pan of cold water and bring to the boil. Cook until tender, this will take approximately 15 minutes. Drain.
6. In a large pan with a lid, heat the oil over a high heat and add the onions, ginger & garlic paste and salt. Fry for 4-5 minutes, stirring continuously.
7. Add Tyga Masala No. 7, tomato puree, Kashmiri Chilli (0.5 tsp for mild, 1 tsp for medium and 2 tsp for hot) and 100ml water. Stir for 2 minutes.
8. Reduce heat to medium and add the potatoes and chickpeas. Stir well, cover with a lid and cook for 5 minutes, stirring occasionally.
9. Stir in the spinach. Re-cover with the lid and cook for 2 minutes, or until the spinach is wilted.
10. Sprinkle with the coriander and serve.

Pumpkin & Carrot Cumin Glaze

1. Preheat the oven to 200C.
2. Cut the pumpkin/squash into bite-size chunks.
3. If using carrots, cut lengthways and then into bite-size chunks.
4. Mix together the pumpkin/squash/carrots with the oil, Tyga Masala No. 3 and salt.
5. Place on a baking tray and bake in the oven for 25 minutes.
6. Drizzle over the honey and cook for a further 10 minutes, or until cooked through.

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite), Tyga Masala No. 7: (Ground Coriander, Ground Turmeric). Kashmiri Chilli, Tyga Masala No. 3: (Cumin seeds, Ground Turmeric)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.