Header Recipes

Aloo Masala

Spiced winter warmer, potatoes contain vitamin C and are a great source of potassium.



4 large carrots (peeled & chopped into chunks)
500 grams large white peeled potato (chopped into chunks)
100 grams baby spinach
1/4 cup smooth cashew butter
1 teaspoon powdered garlic
1 bunch of coriander leaves (stalks removed, washed and roughly chopped)
1 lemon cut into eight pieces (des
1 teaspoon ground cumin
2 teaspoons garam masala
1 tablespoon brown sugar
1 cup vegetable stock
2 tablespoons *raisins (can use 1/2 peeled apple chopped into small pieces for ostomates)
salt and pepper grind to taste
olive oil to cook with

Aloo Masala Directions

In a large heavy bottomed pan heat the olive oil and add onion and garlic sauté for one minute

Add the potatoes, carrot, garam masala and cumin and stir for 2-3 minutes until you can smell the spices

Add some salt and pepper and stir

Add stock, brown sugar, raisins (or apple chunks) and simmer for 10 – 12 minutes until potatoes are soft

Add cashew nut butter and blend through, baby spinach and coriander, cook for another two to three minutes.

Remove from the stove and squeeze half of the fresh lemon into the stew. 

Serve with basmati rice and the other slices of lemon

Recipe notes

*may not be suitable for ostomates

Nutrition facts

Per Serving

Fibers (g): 3g