A tasty vegetarian curry
A colourful vegetarian curry - make it as hot or as not as you like by adding or subtracting chillies
INGREDIENTS
spinach
ginger
garlic
onion
chillies
yoghurt
cream
nutmeg
cumin
paneer cheese
flaked almonds
Watch the video
METHOD
Wash the spinach and steam it in a covered pan. If you've bought pre-washed spinach (???), just pop it in the pan with a small amount of water
When it's wilted, squeeze the liquid from it and leave it to cool
Finely chop the garlic, onion, ginger and chillies
Blitz them to a paste
Heat a tablespoon or so of oil in a frying pan
Fry the paste for about 5 minutes
Add about 150ml of yoghurt, the nutmeg, cumin and some salt
Stir it through and add about 250ml of hot water
Gently cook it down for 15-20 minutes until you get a thick paste (again)
Pop it back in the jug, add the spinach and blitz... to a smooth paste
The paste section above can be done the day before, or even earlier and frozen into batches if you make a lot of it
Heat oil in the pan and add the latest iteration of your paste
Add the paneer and cream and stir through
After about 5 minutes, add some flaked almonds - these are not necessary, but I do like the texture the add
Another few minutes and it's done. Serve with rice or roti/naan/flatbreads