Step 1

Bring a large pot of salted water to the boil. Add the spinach leaves — they might not all fit straight away, but as the spinach on the bottom wilts, you'll be able to add more leaves. Once all the leaves are in the water, blanch for 60–90 seconds until just wilted and bright green. Drain and run under cold water until completely cool (alternatively, you can plunge the spinach into an ice bath). Drain and squeeze out all the liquid.

Step 2

In a blender or food processor, add the spinach, simmer sauce, and ½ cup (125ml) coconut milk. Blend until completely smooth. Taste and add ½–1 teaspoon of sea salt (this will depend upon how salty your simmer sauce is) and blend again.

Step 3

Heat a medium-large deep frypan on medium-high. When hot, add 1–2 tablespoons of oil, then add the paneer cubes and fry on each side for about 1 minute, until golden on all sides (if the paneer starts to burn, reduce heat to medium).

Step 4

Pour the spinach puree into the frypan with the paneer and add the chickpeas. Reduce heat to medium and simmer until it's warmed through, stirring every now and then.

Step 5

Serve the curry with rice and top with a drizzle of coconut milk.