Serves 2

Ingredients

For the rajma masala base

• ½  tbsp coconut oil or alternative
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 in piece of ginger, finely chopped
• 2 chilli’s, finely chopped
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1 x 400g tins pinto, borlotti or black beans
• 1 x 400g tin chopped tomatoes

For the saag aloo topping

• 500g Sweet potato or normal potato if you prefer, chopped into roughly 2cm chunks
• 250g cauliflower, broken into small florets, stalk and leaves roughly chopped
• 1 tsp cumin seeds
• 1 tbsp black mustard seeds
• ½  tsp ground turmeric
• 100g baby spinach, washed and wilted
• salt, to season

Method

To make the rajma masala base, heat the coconut oil in the Remoska Tria on the hob. Add the onion and cook for 5 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 100ml of water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy, adding the cauliflower leaves for the last couple of minutes.

Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water and bring to the boil. Cook for 5 minutes (Sweet potato) or 10 minutes (normal potato), then add the cauliflower and cook for a further 5 minutes. Drain well and separate out the potato from the cauliflower.

Put the empty pan back on the heat, add ½ tablespoon of oil, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add the potatoes and crush them into the spices.

Then add the cauliflower and spinach and mix well.

Top rajma masala mixture with the potato, cauliflower and spinach mixture. Bake for 30-40 minutes in the Remosla Tria, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.