An Indian-style curry made with leafy vegetables, saag is a brilliant-green dish that’s redolent with gentle spice and packed with nutrition. We’ve added roasted sweet potato and a minty yoghurt dressing for a filling, meat-free midweek dinner.
Preheat oven to 200°C fan-forced. Dice sweet potato into 2cm cubes and place in a bowl with 20ml (1 tablespoon) olive oil and 1 teaspoon garam masala and mix to combine. Place on a baking tray lined with baking paper and bake for 20 minutes or until soft and cooked.
Meanwhile, pull kale leaves from stems and tear into small pieces. Crush garlic and thinly slice onion. Heat remaining oil in a large frypan over medium-low heat. Add onion, garlic and 1 teaspoon garam masala and cook for 5 minutes or until fragrant. Add kale and baby spinach leaves and cook for a further 10 minutes or until wilted. Set aside.
Use a stick blender to blend saag with 125ml (1⁄2 cup) water until completely smooth. Return to frypan and keep warm.
Finely slice mint and finely dice chilli. Zest and juice ½ lemon. Place mint, most of the chilli, lemon zest and juice, yoghurt, ½ teaspoon salt and remaining garam masala in a bowl and mix well to combine. Set aside.
Cook rice according to packet instructions.
Remove sweet potato from oven, add to saag and stir to combine. Spoon rice into bowls, top with saag and yoghurt dressing. Serve with remaining lemon and chilli.