Paneer and Spinach Curry
with Rice and Mango Chutney
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!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Baby Spinach
40
Mango Chutney
½
Green Chilli
150
Basmati Rice
1
Onion
250
Paneer
1
Tomato Passata
30
Tomato Puree
1
Garlic Clove
50
Korma Curry Paste
(Contains Mustard)
1
Vegetable Stock Powder
1
Coriander
Not included in your delivery
100
Water
Nutritional information
Instructions
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.
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!
MOD Step 2:
If you've chosen paneer instead of chicken, chop the paneer into 2cm chunks in the step above,
MOD Step 3:
If you've chosen paneer instead of diced chicken thigh, just cook the paneer in the same way the recipe tells you to cook the diced thigh in the step above and in the rest of the recipe.
