Paneer & Spinach Curry
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Paneer & Spinach Curry

Paneer & Spinach Curry

Tonight we’re bringing you a curry which is a delight for the senses. We love using paneer, the delicious Indian cheese, that pairs beautifully with big, bold flavours. Tuck into this golden curry and toast the country from which we draw endless culinary inspiration.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

1 tbs

mild curry powder

(May be present: Nuts. )

¾ cup

brown rice

1 packet

paneer cheese

(Contains Milk;)


brown onion

1 knob



birdseye chilli

½ cube

vegetable stock

2 tbs

tomato paste

½ bag

baby spinach leaves

1 tub

Greek-style yoghurt

(Contains Milk;)

1 bunch


¼ cup

cashew nuts

(Contains Tree Nuts; May be present: Tree Nuts, Gluten, Milk, Peanut, Sesame, Soy. )

Not included in your delivery

1 tbs

olive oil

1.5 cup


2 cup

hot water


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3160 kcal
Fat35 g
of which saturates13.7 g
Carbohydrate72.1 g
of which sugars16.4 g
Dietary Fibre0 g
Protein34.4 g
Cholesterol0 mg
Sodium463 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Small Bowl


Cube the paneer cheese

To prepare the ingredients, rinse the brown rice well. Cube the paneer cheese, thinly slice the brown onion, finely chop the birdseye chilli (deseeeded), and roughly chop the cashew nuts. Peel and finely grate the ginger, wash the baby spinach and pick the coriander leaves. 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 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 brown rice is soft and the water is absorbed.

Cook the paneer cheese

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.

Simmer the sauce

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. 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

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 brown rice, a dollop of the remaining Greek yoghurt, coriander and cashews.