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30 • minutes
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Not too hard!

Indian Spinach Curry

5/5 (1)


  • tick1 block paneer cheese, cubed
  • tick1 bag spinach leaves (we love The Fresh Grower)
  • tick½ bag green kale salad (we love The Fresh Grower)
  • tick½ can Chantal Organics Coconut Milk
  • tick3 tbsp avocado oil & chilli (we love Olivado)
  • tick½ cup roast unsalted cashews, roughly chopped (we love Alison’s Pantry)
  • tick1 onion, diced
  • tick2 tsp garlic, diced
  • tick2 tsp ginger, grated
  • tick1 tsp minced ginger
  • tick1 green chilli, diced
  • tick1tbsp garam masala
  • tickSea salt, to taste
  • To serve:
  • tick2 basmati fragrant white rice microwave pouches (we love SunRice)
  • tick1 pack Naan bread, heated (we love Giannis)
  • To serve
  • tickEmerson’s Hazed and Confused beer
  • tickWe used a Le Creuset casserole dish


  • Step 1.

    Heat 2 tablespoons of avocado oil in a deep set frying pan. Add the diced onion and fry for 5 minutes, stirring frequently.

  • Step 2.

    Add the garlic, ginger and chilli and fry for a further 2 minutes.

  • Step 3.

    Add the garam masala and coconut milk and fry for 1 minute. Add the spinach and kale in batches (it will wilt down immensely).

  • Step 4.

    Once the greens have wilted down use a blending stick and blend until smooth. Alternatively let it cool then blitz in a blender.

  • Step 5.

    Heat the other tablespoon of avocado oil in a nonstick pan. Add the cubed paneer and fry until golden, about five minutes. Sprinkle with salt.

  • Step 6.

    Pour the blended curry sauce over the paneer and add the cashew nuts.

  • Step 7.

    Heat the basmati microwave pouches and naan breads as per instructions.

  • Step 8.

    Serve the spinach curry over rice with naan breads.

Chantal Organics Products used

Coconut Milk

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