Saag paneer kedgeree

SERVES 2 PREP 5 mins COOK 15 mins EASY V

2 large eggs

1 tbsp vegetable oil

1 red onion, finely sliced

115g paneer, cut into 2-3cm cubes 2 tbsp medium curry powder 250g frozen spinach

200g cooked coconut rice pouch 1/2 red chilli, finely sliced (optional)

Bring a medium pan of water to Q the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold water and set aside. Meanwhile, drizzle the oil in Q a large non-stick frying pan or shallow casserole dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the paneer and fry for 5 mins or until evenly browned and the onion is beginning to caramelise.

Add the curry powder and fry Q for 1 min, then add the spinach. Cover with a lid and cook for a few mins to allow the spinach to defrost. Uncover, add the rice, turn up the heat and cook for a few mins more or until everything is piping hot. Season.

Peel the eggs, halve and place on top of the rice. Finish with a scattering of chilli, if you like.

GOOD TO KNOW calcium • folate • fibre • iron • 2 of 5-a-day • gluten free

PER SERVING 553 kcals • fat 32g • saturates 14g • carbs 29g • sugars 6g • fibre 8g • protein 32g • salt 0.8g