Why not try this delicious plant powered recipe at home with the whole family? It is full of planty goodness and one of our favourite dishes from our Plant Powered Fridays menu. Created by our Executive Chef, Brendan Gough and Nutrition Consultant, Charlotte Stirling Reed.

(Serves 4)

Ingredients

• Paneer cheese cubes - 250g
• Diced white onion - 200g
• Diced sweet potato – 100g                                                                                                           
• Diced mixed peppers – 100g
• Grated carrot – 100g
• Baby spinach chopped – 50g
• Chopped garlic – 2 tspn
• Mild curry powder – 1 tbspn (10ml)
• Korma paste – 2 tbspn (20ml)
• Chopped tinned tomato – 1tin (400g)
• Tomato puree – 30g
• Drained Chickpeas – 100g blended into a puree with 100ml hot water
• Coconut milk – 400ml
• Mango chutney - 2 tbspn (20ml) 
• Natural or Greek yogurt - 100g

As our meals are specially designed for nursery children, we do not add salt to any of our dishes, but you can add salt to taste at home if needed.

Method

Fry off the veg (except the chopped baby spinach) in 20ml of olive oil for 3 – 4 min or until browned off and add your paneer cheese and pan fry for a minute.

Add your curry powder and curry paste and stir in for a minute.

Add your chopped tomato, tomato puree and add a dash of water and bring to the boil.

Once boiling add your coconut milk, mango chutney and fold in your baby spinach and let it simmer.

Serve with rice and top with your natural or Greek yogurt.