Cook this veg-heavy curry for a healthy vegetarian meal. The peas add extra protein while ginger and plum tomatoes make a light, fragrant sauce
Ingredients
150g basmati rice, washed and rinsed
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild chilli powder
200g block paneer, cubed
2 tsp vegetable oil
1 onion, roughly chopped
3 cloves garlic, roughly chopped
a thumb-sized piece ginger, roughly chopped
2 plum tomatoes, roughly chopped
a large handful spinach
100g frozen peas
½ lemon, juiced
Step by step
Put the rice into a pan with 300ml of water and a pinch of salt, and bring to a boil. Simmer for 1 minute then add a tight fitting lid and cook gently for 10 minutes. Remove from the heat and leave to steam for 10 minutes, then fluff up with a fork to serve.
Mix together the spices on a plate, then roll in the paneer, ensuring every cube is well coated. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes or until crisp. Scoop out onto a plate.
Put the onion, garlic and ginger into a food processor and whizz until smooth, then tip into the pan with any remaining spices from the plate. Cook for 10 minutes, stirring regularly, until darkened. Meanwhile, whizz the tomatoes in the food processor, then add to the pan. Add the paneer back in, along with the spinach, frozen peas and 250ml of water. Cook for 5 minutes until the peas have defrosted and spinach has wilted, then season, add the lemon juice and serve with the rice.
