Vegetarian 
35 Min
pretty easy 
4 People
A delicious Indian curry with cubes of cottage cheese and sautéd spinach cooked in aromatic spices and finished with natural yoghurt. Served on a bed of red rice and finished with a fresh tomato salsa.
Protein upsize add-on - paneer cheese.
Protein upsize add-on - paneer cheese.
1. Cook the rice
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
2. Prepare the ingredients
Rinse and finely chop spinach (see notes). Set aside. Dice tomatoes and coriander. Toss together and set aside.
3. Cook the paneer
Heat a frypan over medium-high heat with 1 tbsp oil. Dice paneer and add to pan. Cook for 3-4 minutes turning until golden. Remove and set aside.
4. Sauté the vegetables
Slice onion and dice capsicum. Add to pan as you go along with 2 tbsp oil. Peel and grate in ginger. Stir in 3 tsp garam masala and 1 tsp cumin. Cook for 5 minutes until softened.
5. Finish the curry
Add spinach to pan. Cook for 2-3 minutes until slightly wilted. Return paneer and stir through. Take off heat, stir in yoghurt and 1/2 cup water. Season with salt and pepper.
6. Finish and plate
Divide rice and curry among bowls. Top with diced tomato and coriander.
Notes
Rinse the spinach by soaking in a large bowl or sink of water. You can also finely chop the spinach using a food processor if preferred. Take the pan off heat before stirring the yoghurt through so that it doesn’t curdle.
Protein upsize add-on - paneer cheese.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
2. Prepare the ingredients
Rinse and finely chop spinach (see notes). Set aside. Dice tomatoes and coriander. Toss together and set aside.
3. Cook the paneer
Heat a frypan over medium-high heat with 1 tbsp oil. Dice paneer and add to pan. Cook for 3-4 minutes turning until golden. Remove and set aside.
4. Sauté the vegetables
Slice onion and dice capsicum. Add to pan as you go along with 2 tbsp oil. Peel and grate in ginger. Stir in 3 tsp garam masala and 1 tsp cumin. Cook for 5 minutes until softened.
5. Finish the curry
Add spinach to pan. Cook for 2-3 minutes until slightly wilted. Return paneer and stir through. Take off heat, stir in yoghurt and 1/2 cup water. Season with salt and pepper.
6. Finish and plate
Divide rice and curry among bowls. Top with diced tomato and coriander.
Notes
Rinse the spinach by soaking in a large bowl or sink of water. You can also finely chop the spinach using a food processor if preferred. Take the pan off heat before stirring the yoghurt through so that it doesn’t curdle.
Protein upsize add-on - paneer cheese.
From your box
Red rice, 300g
English spinach, 1 bunch
Tomatoes, 2
Coriander, 1/2 packet *
Paneer cheese, 2 packets
Brown onion, 1
Green capsicum, 1
Ginger, 40g
Natural yoghurt, 1/2 tub (250g) *
From your pantry
Oil (for cooking), salt, pepper, garam masala, ground cumin
Red rice, 300g
English spinach, 1 bunch
Tomatoes, 2
Coriander, 1/2 packet *
Paneer cheese, 2 packets
Brown onion, 1
Green capsicum, 1
Ginger, 40g
Natural yoghurt, 1/2 tub (250g) *
From your pantry
Oil (for cooking), salt, pepper, garam masala, ground cumin
