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Paneer and Spinach Curry

Paneer and Spinach Curry

with Rice and Mango Chutney

Custom recipe
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We love good Chicken & Spinach Curry, Rice & Chutney and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:RapidSpicyVeggie
Allergens:MilkMustardCelery

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Onion

1 clove

Garlic Clove

½ unit(s)

Green Chilli

1 pack(s)

Paneer

(ContainsMilk)

1 sachet

Korma Curry Paste

(ContainsMustard)

1 sachet

Tomato Puree

1 pack(s)

Tomato Passata

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 bunch(es)

Coriander

1 pack(s)

Baby Spinach

1 unit(s)

Mango Chutney 40g

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3816 kJ
Energy (kcal)912 kcal
Fat42.0 g
of which saturates23.0 g
Carbohydrate94 g
of which sugars29.0 g
Dietary Fiber2 g
Protein38 g
Cholesterol0 mg
Salt3.63 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve and return to the pan, cover with a lid until ready to serve.

2

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.

3

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.

4

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).

5

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.

6

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!