This simple tomato sauce combines baby spinach and satisfying paneer cheese with warming garam masala and cardamom rice for a mild, rich and satisfying vegetarian curry.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||6.2 g|
|Protein||9.2 g||33.4 g|
|Salt||0.83 g||3.02 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Crush the cardamom pods open by squashing them with the side of a knife
Melt a large knob of butter in a pot with a lid over a medium heat
Once melted, add the split cardamom pods and cook for 1 min or until fragrant
Add the basmati rice with a pinch of salt and cook for 1 min further, then add 300ml [600ml] boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving - this is your cardamom rice
While the rice is cooking, peel and finely chop the red onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Re-boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a large knob of butter over a medium heat
Once hot, add the chopped red onion with a generous pinch of salt and cook for 3-5 min or until softened
Once softened, add the garam masala, ground cumin, Knorr vegetable stock cube[s], chopped garlic and chopped ginger and cook for 1 min
Chop the tomatoes roughly
Add the chopped tomatoes, tomato paste, 1 tsp [2 tsp] sugar and 200ml [300ml] boiled water to the pan and cook over a medium heat for 4 min or until thickened to a curry-like consistency
Once thickened, add the baby leaf spinach and clotted cream and cook for a further 5-6 min or until the spinach has wilted
Meanwhile, chop the paneer into bite-sized pieces and season with a pinch of salt
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped paneer and cook for 2-3 min until it's browned on all sides
Tip: Paneer has 0g salt and a very mild flavour, so you can be generous when seasoning!
Once browned, transfer the paneer to the curry sauce, season with both salt and pepper and give everything a good mix up – this is your spinach & paneer curry
Serve the spinach & paneer curry over the cardamom rice
Tip: Don't eat the cardamom pods!