Vibrant spinach, coconut & paneer curry
- Cassie Best
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 3.7 out of 5.14 ratingsRate
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Use spinach to form the base of this silky curry, which adds an earthy flavour and a vibrant green colour. You can freeze the sauce for a few months, too
Freezable (sauce only)
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp oil or ghee
-
2 medium onions
sliced
-
4 garlic cloves
thinly sliced
-
1 tbsp ginger purée
(roughly a thumb-sized piece)
-
small bunch of coriander
stalks finely chopped, leaves picked
-
1½ tsp cumin seeds
-
1 tsp turmeric
-
1 green chilli
thinly sliced
-
400g coconut milk
-
200g spinach
-
250g paneer
cut into 2cm cubes
-
½ tsp garam masala
-
½ lemon
juiced
-
cooked rice
to serve
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Nutrition: Per serving
- kcal475
- fat39g
- saturates25g
- carbs10g
- sugars7g
- fibre3g
- protein20g
- salt0.1g
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Method
-
step 1
Heat 1 tbsp of the oil or ghee in a large pan over a low-medium heat. Add the onions and sizzle for 15-20 mins until golden brown.
-
step 2
Stir in the garlic, ginger, coriander stalks and cumin seeds. Turn up the heat a little and cook for a few minutes, stirring constantly, until the cumin seeds are aromatic, then add the turmeric, ½ the chilli, coconut milk (reserving 2 tbsp to serve) and spinach. If using fresh spinach, you may have to do this in batches, letting each handful wilt before adding the next. Season well, cover with a lid and cook for 5 mins, then remove the lid and bubble for another 5 mins.
-
step 3
Meanwhile, heat the remaining oil or ghee in a frying pan and cook the paneer for 2-3 mins on each side until browned.
-
step 4
Add half of the coriander leaves to the curry along with the garam masala and a squeeze of lemon juice, then take the pan off the heat and use a hand blender to blitz the curry until smooth and vibrant green. Add a splash of water if the sauce is too thick.
-
step 5
Tip the paneer into the curry sauce and bubble for another minute. Serve scattered with the remaining chopped chilli and coriander leaves, then drizzle with the remaining coconut milk and serve with cooked rice.
Recipe from Good Food magazine, May 2024
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A star rating of 3.7 out of 5.14 ratings
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