Belizean Spinach and Cheese Curry

Ingredients

In this Belizean adaptation of Palak Paneer, we incorporate Belizean spices and flavors to give the dish a tropical twist. The traditional Indian spices are replaced with Belizean spices such as annatto, allspice, and habanero pepper, which add a unique and vibrant flavor profile to the dish. Additionally, coconut milk is used instead of cream to enhance the tropical essence of the curry. We alse have the original recipe for Palak paneer, so you can check it out.

• 2 cups (470ml) fresh spinach leaves 2 cups (470ml) fresh spinach leaves
• 200g (7oz) paneer cheese, cubed 200g (7oz) paneer cheese, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 habanero pepper, seeded and minced 1 habanero pepper, seeded and minced
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the diced tomato and minced habanero pepper to the pan, and cook for another 2-3 minutes until the tomato softens.
3. 3.
   Stir in the annatto powder, ground allspice, ground cumin, and ground coriander. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the spinach leaves to the pan and cook until wilted.
5. 5.
   Transfer the mixture to a blender or food processor and blend until smooth.
6. 6.
   Return the mixture to the pan and stir in the coconut milk. Bring to a simmer.
7. 7.
   Gently add the paneer cheese cubes to the curry and cook for 5-7 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Belizean Spinach and Cheese Curry hot, garnished with fresh cilantro. Enjoy with warm tortillas or rice.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are fresh and vibrant green for the best flavor and color in the curry.
• Paneer cheese — If you prefer a softer texture, you can soak the paneer cubes in warm water for 10 minutes before adding them to the curry.

Tips & Tricks

• For a spicier curry, leave the seeds in the habanero pepper or add an extra pepper.
• Adjust the consistency of the curry by adding more coconut milk for a thinner consistency or simmering longer for a thicker consistency.
• If paneer cheese is not available, you can substitute it with firm tofu or halloumi cheese.

Serving advice

Serve the Belizean Spinach and Cheese Curry hot with warm tortillas or steamed rice. It pairs well with a side of fresh tropical fruit salsa or a cooling cucumber raita.

Presentation advice

Garnish the curry with a sprinkle of annatto powder or a drizzle of coconut milk for an attractive presentation. Serve it in colorful Belizean pottery or on a banana leaf for an authentic touch.