Coconut Paneer Korma with Cumin Rice & Mint

Serving size

1 person 2 people 4 people

Ingredients

80g baby spinach
1 handful of fresh coriander
1 handful of fresh mint
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
15ml hot honey

(honey, chilli extract)
80g creamed coconut
6 tbsp korma paste (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
200g baby tomatoes
2 pepper
2 onion
1 tsp cumin seeds
240g paneer (Milk)

(pasteurised cow’s MILK, salt, microbial rennet, citric acid)
200g brown rice

(100% Brown Rice)

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	165Kcal	603Kcal
	692kJ	2521kJ
Fat	8.8g	32g
of which saturates	5.5g	20g
Carbohydrates	17g	63g
of which sugars	4.3g	16g
Protein	5.1g	18g
Salt	0.55g	2.0g
Fibre	3.2g	12g

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1/3 daily fibre 6 plants

Coconut Paneer Korma with Cumin Rice & Mint

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Dairy

Creamy paneer cheese is delish in this fragrant curry. Fresh mint and coriander bring fragrant aromas. Coconut, korma spice and tomatoes create a luxurious sauce. Leafy spinach and bright peppers up the veg. Dish up with fragrant cumin-spiced rice, to soak up all that flavour.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large non-stick frying pan, a measuring jug & a sieve

Get the rice on & cook the paneer

Add the rice and cumin seeds to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Dice the paneer into 2cm cubes
Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the paneer and cook for 6-8 mins, turning regularly, until golden all over. Remove from the pan and set aside

Soften the veg

Meanwhile, slice the onions into 1cm wedges. Dice the peppers into 2cm chunks. Halve the tomatoes
Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-6 mins, until softening. Season with salt and pepper

Simmer the korma

Add the korma paste and tomatoes to the pan and cook for another 2 mins, then add the creamed coconut, hot honey, stock powder and 300ml water. Bring to a boil, stir to dissolve and simmer for 4-6 mins, until the sauce thickens

Finishing touches

Meanwhile, pick the mint leaves from the stalks and finely chop. Finely chop the coriander
Rinse the spinach and add to the pan, along with the paneer and mint. Simmer for another 1-2 mins, until the spinach is wilted. Add a splash of water if it becomes too thick
When ready, stir the coriander through the cooked rice