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.
Serving size
Ingredients
Ingredients
- 80g green beans
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g toasted coconut chips
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g baby spinach
-
1 tbsp Sri Lankan spice blend(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
-
230g chickpeas(Chickpeas, water, salt)
-
120g paneer (Milk)(pasteurised cow’s MILK, salt, microbial rennet, citric acid)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp tomato purée
- 40g creamed coconut
- 1 onion
- 1 unwaxed lime
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 716Kcal |
| 477kJ | 2995kJ | |
| Fat | 5.7g | 36g |
| of which saturates | 3.7g | 23g |
| Carbohydrates | 8g | 51g |
| of which sugars | 2.3g | 14g |
| Protein | 4.4g | 27g |
| Salt | 0.5g | 3.1g |
| Fibre | 3.4g | 21g |
Ingredients
Ingredients
- 80g green beans (use half)
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g baby spinach (use half)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp Sri Lankan spice blend (use half)(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 10g toasted coconut chips (use half)
-
10g vegetable stock powder (use half)(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 1 unwaxed lime
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 40g creamed coconut (use half)
-
120g paneer (use half) (Milk)(pasteurised cow’s MILK, salt, microbial rennet, citric acid)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 739Kcal |
| 455kJ | 3093kJ | |
| Fat | 5.7g | 38g |
| of which saturates | 3.5g | 23g |
| Carbohydrates | 8g | 51g |
| of which sugars | 2.2g | 15g |
| Protein | 4.0g | 27g |
| Salt | 0.46g | 3.1g |
| Fibre | 3.1g | 21g |
Prep in 10
2/3 daily fibre
8 plants
Paneer & Chickpea Curry with Zesty Rice, Spinach & Toasted Coconut
Inspired by palak paneer, this quick veggie curry is bubbling with healthy, delicious ingredients. Think: fresh paneer cheese. Creamy spinach. Snappy green beans. And steamed brown rice on the side – to soak up the spiced sauce.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a medium frying pan, a sieve, a grater & a measuring jug
- Boil a half-full kettle
Fry the paneer
- Dice the paneer into 2cm chunks
- Heat the large non-stick frying pan with 1/2 tsp oil on high heat. Once hot, add the paneer and cook for 3-4 mins on each side, until golden, then remove from the pan and set aside
Do the prep
- Meanwhile, finely dice the onion. Trim and cut the beans into thirds. Zest and quarter the lime. Drain and rinse the chickpeas
- Dissolve the creamed coconut and stock powder in the jug with 250ml boiling water (125ml for 1 person)
Build the curry
- Reheat the large frying with 1/2 tsp oil on medium heat. Once hot, add the onion and beans and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger garlic paste and spice blend and cook for 2 mins. Stir in the tomato puree and cook for a further 2 mins, then add the chickpeas and stock mixture. Bring to the boil. then simmer for 4-5 mins, until thickened
Cook the rice & final touches
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Stir the lime zest through the rice and season with salt
- Rinse the spinach, then stir into the curry along with the paneer in the final 1-2 mins, until wilted and the paneer is hot. Add a squeeze of lime. Taste and season if needed
Plate up
- Share the paneer chickpea curry and rice between bowls. Top with the coconut flakes and garnish with the remaining lime, cut into wedges
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