Fridge-raid saag aloo

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Fridge-raid saag aloo

Clear the slightly sorry greens and leftover potatoes out the fridge to make this versatile vegetable curry. It can easily be doubled to serve four.

Ingredients

  • 1 tbsp sunflower or coconut oil, plus extra for frying
  • 2 leftover cooked potatoes, cut into roughly 2cm/¾in chunks, or 2 medium potatoes, peeled
  • 1 medium onion, thinly sliced
  • 2 heaped tsp medium curry powder
  • 3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger
  • 1 green chilli, roughly chopped or ¼ tsp chilli flakes
  • 1 large garlic clove, finely chopped
  • 2 medium tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes
  • pinch sugar
  • 200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded
  • salt

To serve