Spinach, tomato and oregano omelette
There’s nothing easier and faster to make in a hurry than an omelette, so we’ve […]
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Servings 4
Total 45 mins
Ingredients:
320g Potatoes, diced
½ White onion, diced
60g Fresh spinach
60ml Tomato passata
¼ tsp Smoked paprika
400ml Coconut milk
1 tsp Curry powder
1 Garlic clove, chopped
160g Chickpeas, drained
60g Coconut yoghurt
Small handful x Fresh Mint
1 Garlic clove
Directions:
To make the dip, combine yoghurt, mint, and garlic in a food processor and blend until smooth.
Toss chickpeas with a bit of oil and paprika, then bake them in the oven until tender.
For the Saag Aloo, roast diced potatoes in the oven with a drizzle of oil. Meanwhile, sauté onions until softened, then add garlic. Incorporate spinach and passata, cooking until the spinach wilts. Stir in coconut milk and blend the sauce. Add the roasted potatoes and cook until they are tender.