Palak Cheese Curry
with coconut milk- Milk
- Celery
Ingredients
200 grams
Grilling Cheese
(Contains: Milk)
120 grams
Baby Spinach
1 sachet(s)
Garam Masala
1 pack(s)
Coconut Milk
150 grams
Rice
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
(Contains: Celery)
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Coriander
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
Pour 300ml cold salted water (double for 4p) into a medium pot with with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the grilling cheese, then cut it into 2cm cubes. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Slice the chillies thinly, widthways at an angle. Roughly chop the coriander (stalks and all).
Remove the cheese cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Place a pan over medium-high heat with a drizzle of oil. Once hot, add the grilling cheese and fry until golden, turning often, 4-5 mins. Set aside.
Return the pan to a medium-high heat with another drizzle of oil. When hot, add the onion to the pan and fry until softened stirring occasionally, 4-5 mins. Season well with salt and pepper. Add the garlic, baby spinach, garam masala and stock. Fry for 2-3 mins until the spinach is wilted, stirring regularly. Add the coconut milk and 75ml water (double for 4p). Leave to simmer for 2-3 mins.
Using a blender, puree the spinach sauce until smooth. Return the sauce to a medium-high heat and add the cheese and half the coriander. Simmer for 2-3 mins until everything is warmed through. Season to taste with salt and pepper.
Dish up a helping of rice and top with the silky spinach curry. Garnish with the sliced chilli (use less if you don't like the heat) and remaining coriander.
