SPINACH & PANEER CURRY

Ingredients:

  • Oil
  • 1 onion, thinly sliced
  • 2 cloves of garlic, crushed and sliced
  • 2c, piece of ginger, grated
  • 1 tsp. cumin seeds
  • 2 tsp. garam masala
  • ½ tsp. turmeric
  • ½ can chickpeas
  • 1 can tinned tomatoes
  • 600 g spinach, chopped
  • 1 small sweet potato, diced into cubes
  • 50 ml plain yoghurt
  • Salt and pepper to season
  • 400g Paneer cheese

Method:

  1. Add your onion and garlic to a pot with a drizzle of oil and cook until the onion has softened.
  2. Add the various spices and ginger for 1-2 minutes and then add the sweet potato. Cook for a further 5 min until the sweet potato is coated in the spices.
  3. Pour in the tin of tomatoes, chickpeas and spinach and allow this to simmer on a low heat.
  4. In the meantime fry the paneer cheese in a drizzle of oil or a non-stick pan. Once it has browned, pop that into your other pot with the yoghurt.
  5. Season with salt and pepper.
  6. Serve in a whole wheat wrap or with some cauliflower dahl – see recipe here

Find out how to make your own paneer cheese here

Munchwize Dietitians are based in Claremont, Cape Town.