Zebedees Recipes - Spinach & Paneer Makhani
10th May 2023
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.
Back to Latest News