Paneer Curry

Place the brown rice and the water into a medium saucepan 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.

In a small bowl combine the mild curry powder and half of the olive oil to form a paste.

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 birdseye chilli. Cook, stirring, for 1 minute, or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Combine the vegetable stock, hot water and tomato paste in a second small bowl. 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 leaves. Simmer for 1-2 minutes, or until the spinach is wilted and the paneer is heated through. Stir through half of the Greek yoghurt.