Indian Green Curry Rice Bowl

Rice

• 300 g Basmati rice
• 2 tsp Fine sea salt

Green curry

• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 20 g Ginger root
• 3 cloves Garlic
• 2 Green chili pepper
• 30 g Fresh coriander
• 200 g Spinach
• 2 tsp Ground cumin
• 2 tsp Garam masala
• 400 ml Coconut milk
• 250 g Paneer
• 200 g Frozen peas
• 1 Lime

1. Rinse the basmati rice until the water runs mostly clear. Tip into a large pot with 700 ml water and 1 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork.
2. Meanwhile, roughly chop the onion. Peel the ginger and garlic, then roughly chop them; trim the green chilli peppers (remove seeds for less heat).
3. Heat the sunflower oil in a saucepan over medium heat. Add the onion and a pinch of the remaining salt, then cook for 6 to 8 minutes until softened and lightly golden. Stir often so it does not catch.
4. Add the ginger, garlic, ground cumin and garam masala, and cook for 1 minute until fragrant. Add the spinach and cook for 1 to 2 minutes until just wilted. Take off the heat for a moment to cool slightly.
5. Scrape the onion mixture into a blender with the fresh coriander and coconut milk. Blend until smooth and vividly green, then return to the saucepan. Bring to a gentle simmer over low to medium-low heat.
6. Cut the paneer into bite-sized cubes and add to the sauce with the frozen peas. Simmer gently for 6 to 8 minutes until the peas are tender and the paneer is heated through, stirring carefully so the paneer stays intact. Taste and season with the remaining fine sea salt as needed.
7. Cut the lime in half and squeeze the juice into the curry, adding it gradually to taste. Spoon rice into bowls and ladle the green curry over the top. Finish with any remaining fresh coriander if you like.

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