Serving size

1 person 2 people 4 people

Ingredients

80g baby spinach (use half)
160g green beans (use half)
1 unwaxed lime
4cm fresh ginger (use half)
3 garlic clove
1 onion (use half)
2 tbsp tomato purée (use half)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
40g creamed coconut (use half)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
120g paneer (Milk)

(pasteurised cow’s MILK, salt, microbial rennet, citric acid)
4 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
250g steamed wholegrain & wild basmati (use half)

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)

Allergens

Contains: Milk, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	731Kcal
	548kJ	3058kJ
Fat	7.3g	41g
of which saturates	4.9g	27g
Carbohydrates	11g	60g
of which sugars	2.8g	16g
Protein	5.9g	33g
Salt	0.44g	2.4g
Fibre	3.1g	18g

Ingredients

250g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
225g paneer (Milk)

(cow's milk, milk protein, acidity regulator: citric acid.)
2 tbsp tomato purée
80g baby spinach
40g creamed coconut
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
3 garlic clove
4cm fresh ginger
160g green beans
1 onion
1 unwaxed lime
4 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)

Allergens

Contains: Milk, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	648Kcal
	520kJ	2712kJ
Fat	5.8g	30g
of which saturates	3.7g	19g
Carbohydrates	11g	56g
of which sugars	2.9g	15g
Protein	7.2g	38g
Salt	0.26g	1.4g
Fibre	3.0g	16g

Back

Ready in 20 High protein 1/3 daily fibre 9 plants

Speedy Spinach & Paneer Curry

Prep time: 10 mins

Total time: 20 mins

Cuisine: Indian

Food group: Dairy

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 garlicky, garam masala sauce.

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.

Cut the paneer into 2cm cubes. Finely slice the onion. Heat a large non-stick frying pan over medium-high heat with 1 tsp oil. Add the paneer, season with a pinch of sea salt and cook for 2-3 mins per side, until golden brown. Add the onions and cook for 2-3 mins until softening.
Meanwhile, finely chop or crush the garlic and ginger. Add to the pan along with the garam masala and curry powder. Cook for 30 seconds, then add the tomato puree and cook for 1-2 mins. Add the creamed coconut and 200ml of water, and crumble in half the stock cube. Simmer for 4-6 mins, until the sauce thickens.
Meanwhile, heat another large frying pan on medium-high heat. 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.
Trim and cut the green beans into 3cm pieces. Wash the spinach. Stir both into the curry and simmer for 3-4 mins, until the green beans are cooked. Quarter the lime.
Serve the spinach and paneer curry with the rice. Add a squeeze of lime juice (to taste), then garnish with the remaining lime wedges.