Indian. A firm favourite. It was time to recreate some of the dishes we all often have in restaurants, with healthier versions. These recipes are using a great host of nutrition, including carbohydrates, packed full of protein with vegetables and lentils, and none of the horrible sluggish feeling that comes with some indian food when you get it in a takeaway shop!

First up Saag Aloo. Michiels favourite, and with a hefty helping of spinach, nutrition approved!


  • 4 medium potatoes, baked or boiled until just fork tender and cooled
  • 1/2 tablespoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • juice from 1 lemon (3 tablespoons)
  • 1 teaspoon cumin seeds
  • 1-inch piece fresh ginger, minced or grated
  • 1 medium tomato, finely chopped
  • 1 lb (450 g) fresh spinach, trimmed, and roughly choppped
  • 1 1/2 teaspoons sea salt
  • A few strips off a green chilli (if you want it spicy)


  • Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the ground coriander, garam masala, ground turmeric, ground cumin, lemon juice and a little water to mix.

  • Heat some oil (coconut or hemp is great) over a medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove & set aside.
  • Reduce the heat to medium and add the cumin seeds to the pan & chillies if using. Fry for a few minutes. Put in the ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated.
  • Add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated.
  • Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.
  • Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes.

Suitable for freezing, and makes a great main or side dish to an Indian feast! Enjoy!