Carb Smart Paneer and Spinach
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Carb Smart Paneer and Spinach

Carb Smart Paneer and Spinach

with Roasted Cauliflower

This low-starch supper is inspired by the Indian takeout classic, palak paneer! Hearty paneer and wholesome spinach marry in this aromatic curry. In place of the rice, the curry is paired with a bed of roasted cauliflower!

Carb Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

200 g

Paneer Cheese

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1.5 tsp

Cumin-Turmeric Spice Blend

285 g

Cauliflower, florets

2 tbsp

Ginger-Garlic Puree

170 g


7 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

56 g

Baby Spinach

2 tbsp

Tomato Sauce Base

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat47 g
Saturated Fat28 g
Carbohydrate32 g
Sugar12 g
Dietary Fiber7 g
Protein27 g
Cholesterol115 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups



Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut any larger cauliflower florets into bite-sized pieces.Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.Roughly chop cilantro.Cut paneer into 1/2-inch cubes.

Roast cauliflower

Add cauliflower and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven until tender, 15-18 min.

Pan-fry paneer

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then swirl the pan until melted, 1 min. Add paneer. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 2 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden brown all over, 5-6 min. Transfer paneer to a plate and set aside.

Cook carrots

Reheat the same pan over medium. When hot, add carrots. Cook, stirring often, until tender-crisp, 3-4 min.Add tomato sauce base, ginger-garlic puree and Cumin-Turmeric Spice Blend. Stir to coat carrots.

Make sauce

Add 1 1/4 cups (2 cups) water and stock powder. Stir to combine. Bring to a simmer, then stir in paneer.Cook, stirring often, until carrots are tender and sauce thickens slightly, 6-8 min.Add spinach. Stir until paneer is warmed through and spinach wilts, 1-2 min. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)Remove from heat, then season with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Divide cauliflower between bowls. Top with paneer, spinach and any remaining sauce from the pan.Sprinkle crispy shallots and cilantro over top.