Spinach and Paneer Curry
with fresh chilli and cooling coconut milk
Tags:
Family Friendly
•Veggie
•Optional Spice
Allergens:
Milk
The quantities provided above are averages only.
Total30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Baby Spinach
150 grams
Rice
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
120 grams
Peas
1 unit(s)
Chilli
200 grams
Paneer
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3645 kJ
Energy (kcal)871 kcal
Fat42 g
of which saturates28.7 g
Carbohydrate85.1 g
of which sugars11.9 g
Dietary Fiber2.9 g
Protein37.8 g
Salt3.9 g
Potassium33 mg
Calcium1.2 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Grater
•Pan with Lid
Cooking Steps
1
- 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).
2
- Meanwhile, cut the paneer into 2cm cubes.
- Halve, peel and chop the onion into small pieces.
- Thinly slice the chilli widthways at an angle.
TIP: If you haven't got a blender for this recipe, you'll need to finely chop the spinach.
3
Heat a pan (preferably non stick) on medium-high heat with a drizzle of oil. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.
4
- While the paneer cooks, blend the spinach, stock powder and coconut milk to make a puree.
- Return the pan 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.
- Lower the heat to medium-high then add the North Indian spice mix.
- Fry until fragrant, 1-2 mins.
5
- Add the paneer, spinach puree and roganjosh paste to the pan and mix well to coat the veg.
- Cover and simmer for 4-5 mins. Loosen with a splash of water if necessary.
- Season with salt and pepper.
- Add the peas and 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.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the spinach curry.
- Garnish with the sliced chilli (use less if you don't like spice).
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