Indian spinach curry

A orange casserole dish with green curry with brown cubes surrounded by flat breads and pot of rice
This vegetarian curry is tasty and loaded with nutritious greens. You can add frozen greens (spinach and peas) and whatever greens you have a glut of in your garden. Paneer is an Indian cottage cheese that can be found in most supermarkets.

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Servings 4 people


  • 1 block paneer cheese cubed
  • 300 g spinach leaves
  • 60 g green kale salad leaves
  • ½ can Chantal Organics coconut milk
  • 3 tbsp Olivado avocado oil & chilli
  • ½ cup roast unsalted cashews roughly chopped
  • 1 onion diced
  • 2 tsp garlic diced
  • 2 tsp ginger grated
  • 1 green chilli diced
  • 1 tbsp garam masala
  • sea salt to taste

To serve

  • 2 packets basmati fragrant white rice microwave rice
  • 1 packet Naan bread heated


  • Heat 2 tbsp of oil in a deep set frying pan. Add the diced onion and fry for 5 minutes, stirring frequently.
  • Add the garlic, ginger and chilli and fry for a further 2 minutes.
  • Add the garam masala and coconut milk and fry for 1 minute. Add the spinach and kale in batches (it will wilt down immensely).
  • Once the greens have wilted down use a blending stick and blend until smooth. Alternatively let it cool then blitz in a blender.
  • 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.
  • Pour the blended curry sauce over the paneer and add the cashew nuts.
  • Heat the basmati microwave pouches and naan breads as per instructions.
  • Serve the spinach curry over rice with naan breads.
Keyword vegetarian
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