Spinach and Golden Cheese Curry
with fresh chilli and cooling coconut milk
Spinach is the star of this vibrant curry dish which also features fluffy rice and fresh chillies. Cheese is fried for a crispy and golden finish to make a curry that's too good not to try.
Tags:
Veggie
•Optional Spice
Allergens:
Milk
•Celery
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Grilling Cheese
(Contains Milk)
120 grams
Baby Spinach
1 sachet(s)
Garam Masala
1 pack(s)
Coconut Milk
150 grams
Rice
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Coriander
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kcal)820 kcal
Energy (kJ)3432 kJ
Fat43.1 g
of which saturates30.8 g
Carbohydrate74.3 g
of which sugars9 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt3.65 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, drain the cheese and cut into 2cm cubes. Pop into a bowl of cold water to soak.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Thinly slice the chilli widthways at an angle.
- Roughly chop the coriander (stalks and all).
TIP: If you haven't got a blender for this recipe, you'll need to finely chop the spinach.
3
- Pop the cheese cubes onto a plate lined with kitchen paper and pat them dry.
- Place a separate pot over medium-high heat with a drizzle of oil.
- Once hot, add the cheese and fry until golden, shifting often, 4-5 mins.
- Once cooked, remove from the pot and set aside.
4
- Return the pot to medium-high heat with another drizzle of oil.
- When hot, fry the onion until softened, stirring occasionally, 4-5 mins. Season well with salt and pepper.
- Add the garlic, spinach, garam masala and stock powder.
- Fry until the spinach is wilted, stirring regularly, 2-3 mins.
- Add the coconut milk and 75ml water (double for 4p). Simmer for 2-3 mins.
5
- Using a blender or food processor, puree the sauce until smooth.
- Return the blended sauce to the pot over medium-high heat.
- Add the cheese and half the coriander.
- Simmer until everything is warmed through, 2-3 mins.
- Season to taste with salt and pepper. Add a splash of water to loosen the sauce if required.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the silky spinach curry.
- Garnish with the sliced chilli (use less if you don't like spice).
- Finish with a sprinkling of the remaining coriander.
