VEGGIES
VEGGIES
Spinach Paneer Curry
Simmer Sauce
INGREDIENTS
  • 2 tbsp virgin coconut oil or ghee (30 ml)
  • 1 medium brown onion, diced (110 g/ 3.9 oz)
  • 3 garlic cloves, minced or 1/2 tsp garlic powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp chilli flakes, or to taste
  • 1 tbsp curry powder
  • 200 ml tomato passata or canned tomatoes (6.8 fl oz)
  • 200 ml coconut cream or heavy whipping cream (6.8 fl oz)
  • 150 ml vegetable or chicken stock (160 ml/ 5.1 fl oz)
  • 1 tsp sea salt, or to taste
METHODS
  1. Heat a large saucepan or skillet over medium heat and add the coconut oil (or ghee). Add the onion and cook, stirring occasionally, around 5 minutes.
  2. Add the garlic, chilli and cumin seeds, and cook a further 3-4 minutes until the onions are translucent.
  3. Add the curry powder and stir to coat.
  4. Add the tomatoes, coconut cream (heavy whipping cream) and stock and reduce to a simmer. Simmer for 10 minutes. Taste, and add salt if required. Remove from heat and allow to cool.
  5. Once cooled, pour into a blender and process until smooth.
  6. Store in a sealed container in the fridge up to 5 days, or in the freezer up to 3 months.
Curry
INGREDIENTS
  • 1/2 cup homemade Curry Simmer Sauce (120 ml/ 4 fl oz)
  • 1 pack Paneer or Halloumi cheese (225 g/ 8 oz)
  • 140 g fresh spinach, chopped or frozen and drained spinach (5 oz)
  • 1 tbsp ghee or extra virgin olive oil (15 ml)
  • 2 tbsp chopped parsley or cilantro
  • Optional: shirataki rice, to serve
METHODS
  1. Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
  2. While the curry sauce is cooking, cut the paneer into about 1 inch (2 cm) pieces. Wash, drain and roughly chop the spinach. If you use baby spinach you don't need to chop it. If you use frozen spinach instead, defrost and drain all the liquid.
  3. Grease a skillet with ghee and add the paneer and the curry sauce. Bring to a simmer and cook on medium for about 5 minutes.
  4. Add the spinach (chopped stalks first if you're using mature spinach). Cook until just wilted for a couple of minutes. Take off the heat.
  5. Add the chopped herbs such as parsley or cilantro. Eat on its own or optionally serve with shirataki rice cooked according to our instructions for preparing shirataki noodles. Eat warm or let it cool down and refrigerate for up to 4 days.