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.
Speedy Spinach & Paneer Curry
Inspired by palak paneer, this vibrant veggie curry is bubbling with healthy, delicious ingredients. Think: fresh paneer cheese. Leafy spinach. Snappy mangetout. And steamed brown rice on the side – to soak up the garam masala-spiced sauce.
Ready in 20
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 160g mangetout
- 4 tbsp tomato purée
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 110g baby tomatoes
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 450g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1 unwaxed lime
- 80g creamed coconut
- 80g baby spinach
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 25g honey
- 1 onion
- 4 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
Nutritional Information
Calories: 640
Protein: 35g
Carbs: 54g
Fat: 32g
Speedy Spinach & Paneer Curry
Inspired by palak paneer, this vibrant veggie curry is bubbling with healthy, delicious ingredients. Think: fresh paneer cheese. Leafy spinach. Snappy mangetout. And steamed brown rice on the side – to soak up the garam masala-spiced sauce.
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Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a medium frying pan, a sieve & a measuring jug
Fry the paneer
- Cut the paneer into 2cm cubes. Finely dice the onion. Halve the tomatoes
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the paneer and cook for 2-3 mins per side, until golden. Season with salt and pepper
- Remove from the pan and set aside
Build the flavour
- Reheat the pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the tomatoes, tomato puree, curry powder, garam masala and half the ginger & garlic paste. Cook for another 2 mins
- Stir in the mangetout, creamed coconut, honey and 300ml hot water. Simmer for 3-4 mins, until thickened
Heat the rice
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add the remaining ginger & garlic paste and 50ml water. Cook for 2-3 mins, until piping hot. Season with a pinch of salt
Finishing touches
- Rinse the spinach. Add the paneer back into the curry with the spinach and simmer for 1-2 mins, until wilted
- Stir in a squeeze of lime juice. Add a splash of water if it's a little thick. Season to taste
Plate up
- Serve the paneer curry into bowls, with the rice alongside. Garnish with the remaining lime, cut into wedges
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