Paneer & Spinach Curry
with Brown Rice
Tonight, we’re bringing you a curry which is a delight for the senses. If you haven’t cooked with the delicious Indian cheese paneer before, get ready for creaminess that pairs beautifully with big, bold flavours. Tuck into this golden curry and toast the country from which we draw endless culinary inspiration. Thanks India!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tbs
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
¾ cup
brown rice
1 packet
paneer cheese
(Contains: Milk;)
½
brown onion
1 knob
ginger
1
birdseye chilli
½ tsp
vegetable stock
2 tbs
tomato paste
1 bag
baby spinach leaves
½ tub
Greek-style yoghurt
(Contains: Milk;)
½ bunch
coriander
¼ cup
cashew nuts
(Contains: Tree Nuts; May be present: Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy.)
Not included in your delivery
1 tbs
olive oil
1.5 cup
water
2 cup
hot water
Utensils
Cooking Steps
To prepare the ingredients, rinse the brown rice. Cube the paneer cheese. Thinly slice the brown onion and finely chop the birdseye chili. Peel and grate the ginger. Wash the baby spinach and pick the coriander leaves. Roughly chop the cashew nuts.
In a small bowl combine the mild curry powder and half of the olive oil to form a paste.
Place the brown rice and the water into a medium pot and bring to the boil. Cover with a lid and reduce the heat to low. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
Meanwhile, heat the remaining olive oil in a deep frying pan over a medium-high heat. Add the paneer cheese and cook for 1-2 minutes on each side or until golden. Transfer to a plate.
In the same pan, heat a dash of oil over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Combine the vegetable stock powder, hot water and tomato paste. Add to the pan and bring to the boil. Reduce the heat to medium-low. Simmer for 10-15 minutes or until the sauce has thickened.
Return the paneer cheese to the pan with the baby spinach. Simmer for 1-2 minutes or until the spinach is wilted and the paneer is heated through. Stir through half of the Greek yoghurt.
Serve the curry with the rice, a dollop of the remaining yoghurt, coriander and cashews.
