Coconut Saag Paneer

Serves: 4 | Prep Time: 15 Minutes | Cook Time: 20 Minutes

Ingredients

For the green sauce

300g paneer or firm tofu

250g organic frozen spinach

1 can organic coconut cream

1 brown onion

1tlsp coconut oil

1tsp coriander seeds

1 tsp cumin seeds

1 tsp chilli flakes

1 tsp turmeric powder

7-8 cardamom pods

1 tsp fenugreek powder

1 tsp fenugreek seeds

1 tbsp minced ginger

1/2 tsp minced garlic

1 juice of lime

100mL water

For the chhonk(sizzle spices oil)

1/2 tbsp coconut oil

1/2 tsp cumin seeds

1/2 tsp chilli powder

1/2 tsp fenugreek seeds

Method

Fry off your curry spices in coconut oil until fragrant (2ish minutes)

Add in your diced onion, minced ginger and garlic, sautè until translucent (5ish minutes)

Add in your frozen spinach and cook until well combined with all the flavours (around 5 mins max) & make sure you don't overcook

Add your squeeze of lime & 100mL of water, and pop into the blender

Blend until whatever texture you like (I like it creamy)

Pop that aside and quickly fry up your paneer/tofu so they get little caramelised bits for extra flavour.

Pour over your spiced spinach mixture & add in your can of coconut cream

For the Chhonk

Heat up your coconut oil and toast your spices for about 1 minute max & add to the top of your dish! Mix in or leave on top, whatever you fancy!

How is fenugreek good for blood sugar?

1. Fenugreek is believed to be beneficial for blood sugar levels due to its soluble fibers such as glucomannan, which delays and slows absorption of ingested sugars which supports a reduction in your insulin spike.

2. It also contains compounds like fenugrecin which have hypoglycaemic properties

3. Fenugreek seeds also have an amino acid called 4-hydroxyisoleucine, which stimulate the pancreas to increase insulin production.