Crispy paneer, spinach & coconut curry

Crispy paneer, spinach & coconut curry

Make this easy vegetarian curry for a speedy midweek meal. You can add more or less chillies depending on how spicy you like your food
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 3 persons



  1. Step 1

    Heat the oil in a frying pan over a medium heat. Fry the paneer cubes for 2 mins on each side, turning with a pair of tongs, until golden brown. Remove from the pan and set aside on a plate lined with kitchen paper to drain.
  2. Step 2

    Tip the onion into the leftover oil in the pan and fry for 5 mins over a medium heat until softened. Add the garlic and chillies, fry for 2 mins, then add the sliced pepper and fry for 3 mins until softened.
  3. Step 3

    Make a well in the middle of the onion and pepper mixture and add the curry paste, stirring for 2 mins to heat through before pouring in the coconut milk and mixing to combine. Simmer for 5-10 mins or until thickened, then add the fried paneer, broccoli and spinach. Stir well and simmer until the spinach has wilted.
  4. Step 4

    Serve with your choice of naans, rice or poppadoms, and lime wedges for squeezing over.