Spinach and Paneer Coconut Curry with Sweet Potato & Tomato

Cook Rice:

In a pot, bring 1 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Make Spinach Paste:

Peel and medium dice ³⁄₄ of the onion. Peel ginger and garlic. Roughly chop green chili (removing the seeds if you prefer less heat) Dice sweet potato in 2cm pieces. Dice tomato into 2 cm pieces. Add half the spinach, chili (to taste), spice mix, ginger, garlic and ¹⁄₃ cup of water to the food processor and blitz to a smooth paste.

Start Curry:

Heat olive oil in pot over medium-high heat. Add the onion, spinach paste and sweet potato and cook for 3 minutes and the onion starts to soften. Add coconut milk and bring to a simmer and continue to cook for 8 minutes or until sweet potato is tender.

Brown Paneer:

Meanwhile; pat paneer dry on paper towel and dice into 1 cm pieces. Toss paneer with 1 TBS oil in a bowl. Heat a non-stick pan over medium heat and cook paneer, turning for 3 minutes or until lightly browned all over. Transfer to a plate.

Finish Curry:

Add diced tomato and browned paneer to the curry, along with remaining spinach (to taste). Taste the curry and adjust seasoning if necessary. Continue to simmer for a further 3 minutes, until spinach has wilted.

You Plate It:

Divide rice between bowls and top with curry and garnish with any reserved green chili if you wish.