One of my favourite vegetarian curries is the combo of spinach, yoghurt, green chillies and Indian set cheese. It’s quick to cook and lovely on it’s own or as a side. I like it with some Bombay potatoes or naan. Serves 4 and is about 250 calories per portion.

Ingredients

• 25ml sunflower oil
• 1 tsp cumin seeds
• 400g onions, thinly sliced
• 6cm ginger, peeled and grated
• 6 garlic cloves, peeled and finely chopped
• 1 tsp turmeric
• 1 tsp Garam Masala
• 1 tsp chilli powder
• 400g paneer, cubed (1.5cm)
• 1 tsp Salt
• 500g spinach
• 1 green chilli, thinly sliced
• 100g low-fat greek yoghurt
• Fresh coriander, hand full, roughly chopped
• 2 fresh tomatoes, deseeded and chopped

What to do 

1. Heat the oil in a deep frying pan, drop the seeds into it and toast a little.
2. Add the onions, ginger and garlic and cook for 5 minutes
3. Stir in the turmeric, chilli powder, salt and Garam Masala cook for 2 or 3 minutes then add the paneer stirring gently to coat it.
4. Add the spinach and green chilli and as it wilts down add the yoghurt again stirring gently as you combine the ingredients and they cook for 2 or 3 minutes.
5. Finish with the coriander and a sprinkle of fresh tomato.