Pop your uggies on and grab a bowl of this rich, creamy, comforting curry. With golden cubes of paneer, spinach and capsicum, this gently spiced dish is a delight from start to finish.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
baby spinach leaves
Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.
While the rice is cooking, cut the paneer into 2cm cubes. Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the paneer and the salt and cook, tossing occasionally, until crispy and golden brown, 4-5 minutes. Transfer to a plate lined with paper towel.
While the paneer is cooking, thinly slice the red onion. Roughly chop the capsicum. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum until softened, 4-5 minutes. Add the Berbere seasoning and garlic and cook until fragrant, 1 minute.
Add the vegetable stock powder and chopped tomatoes to the frying pan, then stir to combine and simmer until slightly thickened, 1-2 minutes. Add the baby spinach leaves, then return the paneer to the frying pan and cook until spinach has wilted, 1-2 minutes. Remove from heat, then add Greek-style yoghurt, stirring, until combined. Season to taste.
Divide the rice between bowls. Top with the Berbere-spiced paneer curry and veggies. Tear over the coriander.