How to make a quick spinach curry

Create a tasty spinach curry with a rich, authentic flavour (RECIPE BELOW) thanks to MasterFoods® Finely Crushed Garlic. Serve it with homemade garlic flatbread, all in a little more than 30 minutes.
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Spinach Curry with garlic flatbread
Serves 4 Prep 10 mins Cooking 25 mins
¼ cup (60g) ghee or unsalted butter
1 small brown onion, finely chopped
1 tsp finely grated ginger
½ tsp garam masala
1 tbs MasterFoods® Finely Crushed Garlic
¼ bunch of kale, leaves picked
120g baby spinach leaves
400g paneer or haloumi, cut into 2cm pieces
¾ cup (210g) Greek-style yoghurt
½ cup (65g) Coles Gluten Free Self Raising Flour
½ cup (75g) buckwheat flour
⅓ cup (80ml) olive oil
¾ tsp sea salt flakes
Steamed rice, to serve
Dried chilli flakes, to serve (optional)
Lime wedges, to serve
1. Heat 1 tbs of the ghee or butter in a large frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until softened. Stir in ginger, garam masala and half the garlic and cook for 1 min or until fragrant. Add the kale and spinach and cook, stirring often, for 3 mins or until wilted.
2. Blend or process the spinach mixture with ⅓ cup (80ml) warm water until smooth and well combined.
3. Heat the remaining ghee or butter in the frying pan over medium-high heat. Cook the paneer or haloumi for 2 mins each side or until golden brown. Add the spinach mixture and ¼ cup (70g) yoghurt to the pan. Reduce heat to medium-low. Cook, stirring, for 3 mins or until the sauce is heated through. Season. Remove from heat. Cover to keep warm.
4. Place the combined flour, 1 tbs oil, ¼ tsp salt and remaining yoghurt in a large bowl. Stir until just combined. Use your hands to bring the dough together in the bowl. Divide into 4 even balls. Roll out each ball on a lightly floured surface to a 2mm-thick disc.
5 Combine the remaining garlic, oil and salt in a small bowl. Place a fr.ying pan over low heat. Brush the flatbreads with the garlic mixture. Cook, garlic-side down, for 2 mins or until golden. Brush the tops with more garlic mixture. Turn and cook for a further 2 mins or until golden and cooked through.
6. Divide the rice and curry among serving bowls. Serve with the chilli, if using, flatbreads and lime wedges.
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