Spinach & Almond Curry

This plant-based take on the traditional north Indian staple palak paneer is accentuated by the toasted almonds and a creamy almond feta. Perfect on its own, or with a sampling platter of north Indian curries!

Preparation time Prep: 5 mins
cook 30 mins
Skill level Easy Peasy

You will need:

  • 80ml light extra virgin olive oil
  • 1 brown onion, sliced
  • 1 thumb’s worth of ginger, peeled and roughly chopped
  • 2–3 garlic cloves, roughly chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 2 bags of baby spinach, washed and spun
  • 1 teaspoon salt flakes
  • 200g baked almond feta
To serve
  • Basmati rice
  • ½ cup flaked almonds
  • Coriander, roughly chopped
Recipe: Alice Zaslavsky


  • 1Cook rice according to packet instructions (I prefer the stove-top absorption method best).
  • 2In a large, heavy-bottomed flat casserole dish or heavy-based saucepan, heat a tablespoon of olive oil and pop in the onion and ginger. Stir a bit, cover with the lid, and turn the heat down low. Allow the onion to sweat away for 8–10 minutes.
  • 3In the meantime, heat a small pan until smoking. Turn it off, add the flaked almonds and toss about a little. Leave to colour (the residual heat is just enough to toast them perfectly!).
  • 4Once the onion has softened, add garlic, salt and spices and stir until fragrant. Then pop the spinach leaves on top, stir and cover with the lid for 4–5 minutes on low heat.
  • 5Once the spinach has wilted down, transfer everything to a blender and blitz. Pour the rest of the olive oil (or oil from the feta jar) — about 60ml — slowly into the mixture; it will emulsify and become a creamy gravy.
  • 6Add the gravy back to the pan, and gently stir. Add your chunks of almond feta to the pan and warm through with the residual heat.
  • 7Serve over basmati rice, top with the toasted almonds, and garnish with coriander.
Did you enjoy this recipe?
Nah not my cup of tea

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