Recipe courtesy of Glasgow Gurdwara (serves 4-6)

Ingredients

100g of baby spinach
3 heads of spring greens
1 head of broccoli (including the stems)
2 or 3 Leeks
4 tsp. rapeseed oil
2 medium onions (finely sliced)
1 head of garlic (finely minced)
2 tbsp. ginger (finely minced)
3 green chillies (finely chopped) or to taste
A large handful of coriander (chopped)

For serving

Salad
Low fat yogurt
Chapattis

Method

• Finely chop all greens and put on to boil with enough water to cover the greens
• When greens are soft then drain off water and blend until nice and creamy
• Put oil in a separate pot, add onions and saute until golden and then add garlic
• Once garlic is golden, add ginger and chillies
• Next mix the spinach mixtire into the onions and top with the chopped coriander
• Ready to be served with chapattis and freshly chopped salad and low fat yoghurt

Potatoes or paneer could be added to the spinach base to make Saag Aloo or Saag Paneer.