Header Recipes

Aloo Masala

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



4 large carrots (chopped into chunks)
500 grams large white potato (chopped into chunks)
100 grams spinach (can be frozen)
60 grams crushed cashew nuts
2 peeled garlic cloves
1/2 large peeled brown onion (chopped finely)
1 bunch of coriander (washed and roughly chopped)
1 lemon cut into eight pieces (deseeded)
1 teaspoon ground cumin
2 teaspoons garam masala
1 tablespoon brown sugar
1 cup vegetable stock
2 tablespoons raisins
salt and pepper grind to taste
toasted pepitas to decorate
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 and simmer for 10 – 12 minutes until potatoes are soft

Add cashew nuts, spinach and coriander, cook for another two to three minutes.

Remove from the stove and squeeze half of the fresh lemon into the stew and top with pepitas

Serve with nutty brown rice and the other slices of lemon

Nutrition facts

Per Serving

Fibers (g): 6g

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