The Hairy Bikers
Si King and Dave Myers, aka The Hairy Bikers, are getting stuck into National Vegetarian Week and they think you should too!
“As cooks, we’ve always appreciated our veg and they’re a hugely important part of our cooking. And lately, without really thinking about it, we’ve been eating less meat. The more we learn about cooking great food, the more we enjoy making use of all the amazing produce that’s on offer and creating dishes where vegetables, pulses and other plant foods are the stars of the show. That’s why we’re getting stuck into National Vegetarian Week this year… and we think you should too!”
The Hairy Bikers are excited to be publishing a vegetarian cookbook in National Vegetarian Week this year. ‘THE HAIRY DIETERS GO VEGGIE’ is the 5th book in the Hairy Dieters series, which has sold over 2.5 million copies. You can preorder your copy now.
Below is a sneaky peek at one of the delicious recipes from their new book. For more tasty recipes like this, sign up for our National Vegetarian Week newsletters.
SWEET POTATO SAAG ALOO
Serves 4 | 200 calories per serving
Prep: 15 minutes | Cooking time: 25 minutes
Saag aloo is usually made with regular potatoes but we like our sweet potato version. The great thing about these little beauties is they are richer in nutrients – particularly vitamin C – than white potatoes and lower in starch. They count towards your five a day too, while regular potatoes don’t.
We like to make our own spice mix for this but if you prefer you can use curry powder.
1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
20g fresh root ginger, grated
1 tbsp spice mix (see below) or mild curry powder
2 sweet potatoes, diced
1 tomato, diced
300ml vegetable stock
150–200g bag of baby spinach, picked over and thoroughly washed
squeeze of lemon juice
sea salt and black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp ground turmeric
a few green chillies, sliced
a few sprigs of coriander
If making the spice mix, toast the whole spices lightly in a frying pan, then grind them to a powder. Mix with the turmeric.
Heat the oil in a large flameproof casserole dish or a deep frying pan. Add the onion and cook it quite briskly until it’s softened and very lightly browned. Add the garlic, ginger and the spice mix or curry powder and stir until combined.
Add the sweet potatoes to the pan and stir to coat them with the garlic, ginger and spices, then add the tomato and the vegetable stock. Season with salt and pepper. Bring the stock to the boil, then turn down the heat, cover the pan and simmer very gently until the sweet potato is just cooked. This should take no longer than 10 minutes, but check regularly from 5 minutes as you don’t want the sweet potato to go mushy – it should still have a little bite to it. Loosen the sauce with a little more stock or water if necessary.
Add the spinach to the pan and cover the pan again until the spinach has wilted down. Stir very carefully to combine without breaking up the sweet potatoes. Add a squeeze of lemon juice and serve garnished with green chillies and fresh coriander
Recipe taken from The Hairy Dieters Go Veggie by The Hairy Bikers (Seven Dials, £14.99)