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).
More delicious recipes with similar ingredients
Duck with Orange Sauce and Gremolata
with mash and roasted carrots
Beef and Sweet Chilli Bacon Burger
with crispy sweet potato fries
Spiced Lamb Kofta Couscous Bowl
with pickled cucumber and mint yoghurt
Smoked Salmon Rigatoni
with baby spinach and cream cheese
Pulled Pork Noodle Wok
with stir-fried veg
Salmon in Creamy Mustard Curry
with green peas and rice
Alfredo Style Cheesy Chicken Linguine
with spinach, chives and balsamic glaze
Creamy Salmon Linguine
with peas and parsley
Harissa Spiced Pork Meatballs
with green beans, cherry tomatoes and couscous
Pesto Chicken Traybake and Garlic Rice
with roasted pepper and cherry tomatoes
Katsu Chicken Curry
with broccoli, coriander and chilli
Prawn and Pesto Rigatoni
with cheese and green peas
Creamy North Indian Chicken Curry
with green beans and broccolini
Pork Meatballs and Pesto Rice
with a rich tomato sauce
Gochujang Turkey Mince Udon
with baby corn and coriander
Umami Honey Hake in Creamy Curry
with mushrooms and jasmine rice
One-pot Thai Prawn Curry
with carrot, peas and cashews
Butternut Squash Korma Curry
with warm and fluffy naan
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Cheesy Alfredo Style Veggie Linguine
with spinach, chives and balsamic glaze
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Duck in Black Pepper Sauce
with braised cabbage and roasted broccoli
Chicken Satay Burger
with potato wedges and peanut salad
Chorizo and Prawn Tacos
with harissa aioli and spicy wedges
Maple and Miso Pulled Pork Bao Buns
with roast potatoes and cucumber side
Harissa Spiced Falafel
with green beans, cherry tomatoes and pearled couscous
Beef Meatballs in Cannellini Bean Stew
with DIY pan con tomate
Thai Green Chicken Curry
with courgette and fragrant rice
Rosemary Pork Meatballs and Mash
with red wine jus and salad
Thai Spiced Pork Noodles
with scallion and bell peppers
Creamy Prawn Linguine
with parsley and chilli flake garnish
Linguine and Pork Polpette
with pomodoro sauce
Mexican-inspired Chicken Hash
with a chipotle creme fraiche drizzle
Biftekia Style Burgers
with lemon potatoes and Greek salad
Bang Bang Cauliflower
with fragrant rice and sweet chilli sauce
Lentil Ragu Linguine
with mushrooms and parsley garnish
Breakfast Sausage Hash
with apple and radish salad
Goat's Cheese Shakshouka
with warm crusty bread
Salmon in Lemony Garlic Chive Butter
with roast potatoes and broccoli
BLT Salad with Crunchy Croutons
with hot honey mustard dressing and edamame
Teriyaki Tofu Bulgur Bowl
with smashed cucumber and pickled radish