Pea & paneer masala with brown rice

Ingredients

5 oz paneer cheese, crumbled (about 1 cup)

3 cups packed fresh baby spinach

1/2 large yellow onion, peeled and diced

1/2 tsp garlic powder

1/4 tsp ground turmeric

1/2 tsp garam masala

1/3 cup dried red lentils, cooked until tender

1 3/4 cups frozen peas (about 9 oz)

3/4 cup full-fat coconut milk (about half of a standard 13.5 oz can)

1/3 cup plus

1 tablespoon tomato puree

1 3/4 cups cooked brown rice

3/4 cup water, plus more as needed

Instructions

1. Heat a large skillet over medium heat and cook the diced onion until softened, about 5 minutes.
2. Stir in the garlic powder, turmeric, and garam masala, and cook for another minute until fragrant.
3. Add the spinach and cook, stirring, until wilted.
4. Pour in the coconut milk and tomato puree, and bring to a simmer.
5. Add the peas and crumble the paneer into the sauce.
6. Continue simmering until the peas are tender and the paneer has softened, adding a splash of water if the sauce gets too thick.
7. Serve the masala warm alongside the cooked brown rice.