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This is a great low-carb dinner recipe for two. And it's so simple! It's just soft paneer cheese dunked in creamy curry sauce and cooked with spinach. That's it. It's easy to scale up which makes it perfect for meal prep, lunch boxes and batch cooking.
I used our homemade Curry Simmer Sauce which is mild and kid-friendly but you could always add heat by using cayenne pepper or fresh chillies. Fresh spinach can be substituted with frozen and drained spinach, collards or chard. Finally, instead of paneer cheese you could use halloumi or diced chicken unless you are following a vegetarian keto diet.
This easy keto dinner can be served on its own, with extra cauliflower rice or — if you need to keep your carbs low — serve it with shirataki rice. Enjoy!
Hands-on Overall
Serving size about 250 g/ 8.8 oz
Nutritional values (per about 250 g/ 8.8 oz)
Net carbs8.6 grams
Protein27 grams
Fat49.6 grams
Calories588 kcal
Calories from carbs 6%, protein 18%, fat 76%
Total carbs13.2 gramsFiber4.5 gramsSugars6.2 gramsSaturated fat32.9 gramsSodium434 mg(19% RDA)Magnesium70 mg(18% RDA)Potassium593 mg(30% EMR)
Ingredients (makes 2 servings)
Instructions
- Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
- While the curry sauce is cooking, cut the paneer into about 1 inch (2 cm) pieces. Wash, drain and roughly chop the spinach. If you use baby spinach you don't need to chop it. If you use frozen spinach instead, defrost and drain all the liquid.
- Grease a skillet with ghee and add the paneer and the curry sauce. Bring to a simmer and cook on medium for about 5 minutes.
- Add the spinach (chopped stalks first if you're using mature spinach). Cook until just wilted for a couple of minutes. Take off the heat.
- Add the chopped herbs such as parsley or cilantro. Eat on its own or optionally serve with shirataki rice cooked according to our instructions for preparing shirataki noodles. Eat warm or let it cool down and refrigerate for up to 4 days.
Curried Spinach Paneer Skillet
Step by Step
Ingredients
Instructions
- Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
- While the curry sauce is cooking, cut the paneer into about 1 inch (2 cm) pieces. Wash, drain and roughly chop the spinach. If you use baby spinach you don't need to chop it. If you use frozen spinach instead, defrost and drain all the liquid.
- Grease a skillet with ghee and add the paneer and the curry sauce. Bring to a simmer and cook on medium for about 5 minutes.
- Add the spinach (chopped stalks first if you're using mature spinach). Cook until just wilted for a couple of minutes. Take off the heat.
- Add the chopped herbs such as parsley or cilantro. Eat on its own or optionally serve with shirataki rice cooked according to our instructions for preparing shirataki noodles. Eat warm or let it cool down and refrigerate for up to 4 days.
Nutrition (per serving, about 250 g/ 8.8 oz)
Calories588kcal
Net Carbs8.6g
Carbohydrates13.2g
Protein27g
Fat49.6g
Saturated Fat32.9g
Fiber4.5g
Sugar6.2g
Sodium434mg
Magnesium70mg
Potassium593mg
Detailed nutritional breakdown (per about 250 g/ 8.8 oz)
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