This creamy spinach dish is topped with pan fried paneer - a fresh, mild Indian cheese - and served over rice. A great vegetarian dinner, with vegan options coming soon!
Image display only. Items packaged separately and ready to be heated
Curry: chili flake, garam masala, turmeric, cayenne pepper, ground coriander, ground cardamom, onion, garlic, ginger, baby spinach, Roma tomato, lemon juice, 18% cream, salt, pepper, vegetable oil, water
Paneer: 3.25% milk, 18% cream, citric acid, salt
*vegan option coming soon
REHEATING: Thaw cheese out of the freezer 2 hours before serving. Bring a large saucepan of water to a simmer. Place unopened packet of curry in water for 5 minutes or until curry is fully heated through. Empty curry into a large serving bowl, mix in the cheese and serve immediately.
RICE COOKING INSTRUCTIONS: Add rice and 2 cups of cold water to a medium saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes. Remove from heat and fluff with a fork.
SERVING SUGGESTIONS: long grain white or brown rice (included)