Paneer and Spinach Curry

a) Meanwhile, halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Halve the chilli lengthways, deseed then finely chop. d) Chop the paneer into 2cm chunks.

a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the paneer and stir fry until turning golden, 3-4 mins. c) Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.

a) Add the korma paste, garlic, half the green chilli (add less if you don't like heat!), and tomato puree. b) Cook, stirring, for 1 min, then add the passata, water and stock powder then bring to a simmer. c) Season with salt and pepper and simmer until thickened, 6-8 mins. d) Meanwhile, roughly chop the coriander (stalks and all).

a) Add the spinach to the sauce a handful at a time until wilted. b) Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. c) When everything is ready, stir the mango chutney and half the coriander through the curry. d) Taste and season with more salt and pepper if you like.

a) Stir the remaining coriander through the rice. b) Divide the rice and curry between your bowls. c) Top with the remaining green chilli. Enjoy!