A good-quality shop-bought curry paste is a fantastic time-saver in the kitchen.
2 tbsp sunflower oil
3 tbsp rogan josh paste
2 x 225g blocks paneer, cubed
400g tin chickpeas,
drained and rinsed
1 tbsp garam masala
150g kale, tough stems removed and leaves finely shredded
250g baby spinach
100g full-fat natural yogurt
250g pack cooked basmati rice
1. Heat the oil in a sauté pan over a medium-high heat and fry the curry paste for 1 minute. Add the paneer, increase the heat to high and fry for 1-2 minutes until lightly browned.
2. Add 200ml water, the chickpeas and garam masala and allow to bubble for 5 minutes. Stir in the kale, spinach and yogurt and bubble for about 1 minute more until the greens have wilted.
3. Warm or microwave the rice according to the packet instructions and serve with the curry.
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All these great recipes are from Irish food writer and TV presenter Donal Skehan’s new cookbook, Super Food in Minutes, which is published by Hodder & Stoughton, price £25. As well as 90 brilliant, easy dishes, all ready in less than 30 minutes, it includes meal plans and nutrition counts. To order a copy for £20 until 22 September, call 0844 571 0640; p&p is free on orders over £15. Follow Donal on YouTube/donalskehan and at donalskehan.com.