4 tbsp olive oil
1 large brown onion, diced
2 garlic cloves, minced
½ tsp fresh ginger, grated
1 ½ tsp garam masala
1 tsp ground cumin
2 tsp salt
2 tomatoes, diced
400g spinach, finely chopped
¾ cup water
170g paneer cheese, cubed
1 can coconut milk
1 cup brown rice, cooked
1 tbsp plain Greek yoghurt
Heat a large oiled nonstick pan over a medium-high heat and saute onion for 2-3 minutes.
Add the garlic, ginger, garam masala, cumin, salt and saute for 1 more minute.
Pour in the diced tomato and cook for a further 1 minute.
Add the spinach to the mixture in batches, using extra water if needed.
Add paneer cheese and coconut milk.
Stir gently, cooking on a low simmer for 20 minutes to thicken.
Serve with brown rice and dollop of Greek yoghurt.