I found Spinach and Paneer Curry from Tom Kerridge faffy to make and the taste a tad overbearing. But it’s certainly a substantial and distinctive meat-free curry, which you can have with or without rice.
If you like paneer, which is a lower fat cheese that holds its texture well, I’d recommend paneer and pea curry and cauliflower, paneer and pea curry. Guess how the two recipes differ? ;-).
Recipe: Spinach and Paneer Curry
Calories: 550 per serving (335 without rice)
Book: Tom Kerridge – Lose Weight For Good
Prep time: Approx 25 mins
Cooking time: Approx 20 mins
- 250g paneer (cubed)
- ¼ tsp ground turmeric
- ½ tsp flaky sea salt
- Sunflower oil spray
- ½ tbsp vegetable oil
- 1 onion (finely diced)
- 1 tsp cumin seeds
- 750g frozen spinach (defrosted and drained)
- 200ml fresh vegetable stock
- 4 garlic cloves (finely chopped)
- 2.5cm piece of ginger (finely grated)
- 1 long green chilli (finely chopped)
- ½ tsp garam masala
- 50ml light single cream alternative
- 200g tomatoes (diced)
- Sea salt
- Ground black pepper
To serve (optional):
- 240g basmati rice, cooked with salt and a pinch of saffron strands
Cost per portion: Approx £1.42 (including rice)
Place the paneer in a bowl and sprinkle over the turmeric and salt. Toss well, to coat the cheese all over.
Heat a large non-stick saute pan over a high heat, then spray with oil 15 times. Add the paneer and cook for 5 minutes, tossing the pan frequently so the cheese cubes turn golden brown on all sides. Remove to a plate; set aside.
Add the vegetable oil to the pan. When hot, add the onion and cumin seeds and cook for 5 minutes or until the onion is starting to turn golden brown.
Meanwhile, roughly chop a third of the spinach. Put the remaining spinach into a food processor with the stock and blend until smooth.
Toss the garlic, ginger and chilli into the pan and cook, stirring for 2 minutes, then add the garam masala and stir over the heat for another minute.
Add both the chopped and blended spinach. Return the paneer to the pan stir through the ‘cream’ and tomatoes. Bring to a simmer and cook for 4-5 minutes until slightly thickened.
Season the curry to taste with salt and pepper and serve in warmed bowls, with saffron rice on the side, if you like.