Gluten Free Paneer, Pea and Spinach Curry
- Serves:
- 4
- Course:
- Dinner
- Prep:
- 10 mins
- Cook:
- 30 mins
- Total time:
- 40 mins
A great vegetarian curry, quick and easy for a mid-week meal. This is great to serve with gluten-free naan bread or rice.
Credited to: Coeliac UK
Nutritional Information
-
Calories (per serving)
465kcal -
Protein (per serving)
21.4g -
Carbohydrate (per serving)
22.5g -
Fibre (per serving)
6.1g -
Fat (per serving)
32.2g -
Sugars (per serving)
13.9g
Ingredients
- 4 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 mild red chilli, finely chopped, seeds removed
- 20g piece of ginger, peeled and finely chopped
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp curry powder
- Tin of chopped tomatoes
- 200ml vegetable stock
- Salt and black pepper, to season
- 1 bag baby leaf spinach, washed
- 225g paneer, cut into 1cm cubes
- 150g frozen peas
- 100g natural yoghurt
Method
Heat half the oil in a large saucepan over medium heat. Add the onion, garlic, chilli and ginger and fry for 3–4 minutes until the onion is soft and translucent, then add the tomato purée, cumin, garam masala and curry powder. Cook for 30 seconds, then add the tinned tomatoes and vegetable stock.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Rinse the spinach leaves.
Meanwhile, heat the remaining vegetable oil in a frying pan over medium-high heat. Then add the paneer and fry it, turning it frequently, until it turns golden brown and crisp all over. Add the paneer to the curry.
Then add the peas and spinach, and simmer for just a few minutes until the peas are cooked, and the spinach has wilted.
Stir through the yoghurt.