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Aloo Shalgam

Prep Time:

15 minutes

Cook Time:

25 minutes



Aloo Shalgam


  • 1 tbsp Vegetable oil
  • 1 Onion, cut in half and sliced
  • 3 Cloves of garlic, crushed
  • 1-inch piece of ginger, peeled and grated
  • 1 Red chilli, finely chopped
  • 2 tbsp Medium curry paste
  • 4 Large tomatoes, chopped
  • 750ml Vegetable stock
  • 1 1/2 tbsp Tomato paste
  • 1 tbsp Honey
  • 2 Large potatoes, peeled and cut into 1/2-inch cubes
  • 1 Turnip, peeled and cut into 1/2-inch cubes
  • 200g Frozen green peas
  • A Handful Chopped coriander


  1. Heat the oil in a large pan and fry the onion until soft.
  2. Add garlic, ginger, chillies and curry paste and chopped tomatoes. Cook for a minute. Then pour in vegetable stock and stir in tomato paste and honey while bringing to a boil.
  3. Carefully stir in the potato and turnips, and continue to boil for a minute, then reduce the temperature to moderate and cook for 15 minutes until soft.
  4. Stir in peas and chopped coriander.
  5. Microwave the rice as per packet instructions.
  6. Arrange rice into warm bowls and top with Aloo Shalgam; drizzle with natural yoghurt before serving.

To Serve

2 x 250g Microwave basmati rice pouches Natural yoghurt

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