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.
Coconut Paneer Korma with Cumin Rice & Mint
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.
1/3 daily fibre
6 plants
Serving size
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)
Nutritional Information
Calories: 603
Protein: 18g
Carbs: 63g
Fat: 32g
Coconut Paneer Korma with Cumin Rice & Mint
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.
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Cooking Instructions
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
Plate up
- Taste the curry and season if needed
- Serve the paneer korma into bowls, with the cumin rice alongside
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