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 #GoFaster Sag Aloo (potato & spinach curry) 

With new potatoes just in season, this week's #GoFasterFriday recipe is a deliciously aromatic potato and spinach curry, Indian Sag Aloo; fabulous as a dish in its own right,  as an accompaniment to a chicken curry, or as it is in my Go Faster Food for Kids book, alongside a pan-fried spicy salmon fillet and cucumber raita. 


If spicy food's not your thing, you'll find Go Faster Ambassador, pro cyclist Dan McKimm, rustling up some amazing #gofaster sauté potatoes in his latest video; another very tasty alternative to standard new potatoes steamed or boiled in their skins.


New potatoes boiled in their skins release energy more gradually than, for instance, mashed, chipped and baked potatoes, which have a much higher glycaemic index (G.I.). 





Find out more about which foods to choose to help avoid 11 a.m. hunger pangs or that 4 p.m. energy slump. Join us on Facebook -

Over the next few months we'll be posting our tips, information and recipes focusing on how the Glycaemic Index can be used to regulate your energy levels.

 #GoFaster Sag Aloo (potato & spinach curry) 

Ingredients to serve 4


  • 400g new potatoes, cut into 2cm chunks

  • 1 tbsp sunflower oil

  • 1 tsp black mustard seeds

  • 1 onion, peeled and finely sliced

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 2cm piece of fresh ginger, peeled and grated

  • 2 garlic cloves, peeled and finely sliced

  • 1 red chilli, deseeded and finely sliced

  • ½ tsp salt, or to taste

  • 400g can chopped tomatoes or 4 fresh

  • tomatoes, chopped

  • 100ml vegetable stock

  • 250g bag of spinach

  • 25g coriander, roughly chopped (optional)



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Prep time 10 mins | Cook 20 mins



Parboil the potatoes in salted water for 5 minutes and then drain them.


Heat the oil in a frying pan, add the mustard seeds and, on a medium

heat, cook for 20–30 seconds until they start to pop.


Add the onion, and gently sauté on a low heat for about 3 minutes. Stir in the potatoes, the garam masala, turmeric, ginger, garlic, red chilli and salt. Sauté for another minute, stirring frequently, so the potatoes are nicely covered with the spices.


Add the tomatoes and vegetable stock, cover and simmer for about 8 minutes, or until the potatoes are just cooked through and have soaked up the stock.


Stir in the spinach and coriander until the spinach wilts.


Taste for seasoning and serve. Mop up the juices with chapati or naan bread.




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