Enjoy for a #meatfreemonday (or any day of the week!) and try this delicious vegetarian spinach and paneer curry. Enjoy for lunch or as a side to your choice of grilled/ pan fried protein or cold cuts!
Make this vegan by swapping the paneer for extra firm tofu.
What you'll need
Enough for however many you're feeding, I cook for 2.
Fresh ingredients
- Large bag of spinach
- Paneer, about 100g per person
- Fresh coriander, optional
Everyday basics
- Medium onion
- 2-3 Garlic cloves
- Fresh ginger, thumb sized
Store cupboard
- Tin of tomatoes
- Coconut milk, I used ½ tin
- Olive oil, ghee, butter or coconut oil
- Salt, ½ tsp
Spice blend
- Chilli flakes, ½-1 tsp
- Ground coriander, 1 tbsp
- Ground cumin, 1 tsp
- Ground turmeric, ½ tsp
Garnish
- Garam masala, 1 tsp
- Fresh coriander
What to do
- Fry Paneer in oil, butter or ghee. Remove from the frying pan when lightly browned on both sides.
- Finely chop the onion, 2-3 garlic cloves and a thumb sized piece of ginger. Alternatively use a grater or blend with a splash of water.
- On a medium heat soften the onion, garlic, ginger with ½ tsp salt with additional oil if needed or a splash of water to stop it sticking.
- Add the spice blend and cook for 2-3 mins, stirring regularly to avoid burning.
- Add tomatoes, coconut milk (whole can if you like) and spinach and cook for 10-15 mins.
- Add paneer, garam masala and coriander and stir.
The dish is now ready to serve. I enjoy this as a main dish on its own, but you could also serve it with some coriander, cauliflower or broccoli rice and a side of your choice of protein, some left over roast chicken would be nice.
Ingredients
