Food Spiced paneer, spinach and pea grain bowl with mint yoghurt sauce Serves 4 Ingredients 2 tbsp coconut oil 450g paneer, cut into 2cm cubes 1 garlic clove, crushed 2cm piece fresh root ginger, crushed 1 tbsp cumin seeds 2-4 tbsp cumin tandoori curry paste 250g peas 440g ready-made mixed rice and grains 130g baby leaf spinach 4 tbsp boiling water Lemon wedges, to serve Red chilli, to serve Naan bread, to serve 250g Greek-style or plain coconut yoghurt 1 tsp ground turmeric 2 tsp lemon juice 3 tsp mint sauce 1 tsp caster sugar 2 tbsp fresh coriander, chopped tsp flaked sea salt Method 1 eat the coconut oil over a medium heat. Add the H paneer cubes and fry for around 10 minutes until they form a golden crust on each side. Once golden brown, remove from the pan and set aside. 2 3 4 5 n a lower heat, fry off the garlic, ginger and cumin O seeds. Stir for a minute. Return the paneer to the pan along with the curry paste, peas and boiling water. Stir everything together. arm the rice and grains by adding them to the pan, W separating any clumps. Afterwards, add the spinach, toss, cover and leave to cook for two to three minutes. eanwhile, make the mint yoghurt sauce, placing M the yoghurt in a bowl and stirring in all the other ingredients. ivide the spicy paneer mixture between four bowls D and serve with lemon wedges, red chilli and a chunky slice of naan bread.