Spinach and Golden Cheese Curry
with fresh chilli and cooling coconut milk
Spinach is the star of this vibrant curry dish which also features fluffy rice and fresh chillies. Cheese is fried for a crispy and golden finish to make a curry that's too good not to try.
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, drain the cheese and cut into 2cm cubes. Pop into a bowl of cold water to soak.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Thinly slice the chilli widthways at an angle.
- Roughly chop the coriander (stalks and all).
TIP: If you haven't got a blender for this recipe, you'll need to finely chop the spinach.
- Pop the cheese cubes onto a plate lined with kitchen paper and pat them dry.
- Place a separate pot over medium-high heat with a drizzle of oil.
- Once hot, add the cheese and fry until golden, shifting often, 4-5 mins.
- Once cooked, remove from the pot and set aside.
- Return the pot to medium-high heat with another drizzle of oil.
- When hot, fry the onion until softened, stirring occasionally, 4-5 mins. Season well with salt and pepper.
- Add the garlic, spinach, garam masala and stock powder.
- Fry until the spinach is wilted, stirring regularly, 2-3 mins.
- Add the coconut milk and 75ml water (double for 4p). Simmer for 2-3 mins.
- Using a blender or food processor, puree the sauce until smooth.
- Return the blended sauce to the pot over medium-high heat.
- Add the cheese and half the coriander.
- Simmer until everything is warmed through, 2-3 mins.
- Season to taste with salt and pepper. Add a splash of water to loosen the sauce if required.
- Fluff up the rice with a fork and divide between bowls.
- Top with the silky spinach curry.
- Garnish with the sliced chilli (use less if you don't like spice).
- Finish with a sprinkling of the remaining coriander.