• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, drain the cheese and cut into 2cm cubes. Pop into a bowl of cold water to soak.
• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Thinly slice the chilli widthways at an angle.
• Roughly chop the coriander (stalks and all).

TIP: If you haven't got a blender for this recipe, you'll need to finely chop the spinach.

• Pop the cheese cubes onto a plate lined with kitchen paper and pat them dry.
• Place a separate pot over medium-high heat with a drizzle of oil.
• Once hot, add the cheese and fry until golden, shifting often, 4-5 mins.
• Once cooked, remove from the pot and set aside.

• Return the pot to medium-high heat with another drizzle of oil. 
• When hot, fry the onion until softened, stirring occasionally, 4-5 mins. Season well with salt and pepper. 
• Add the garlic, spinach, garam masala and stock powder.
• Fry until the spinach is wilted, stirring regularly, 2-3 mins.
• Add the coconut milk and 75ml water (double for 4p). Simmer for 2-3 mins.

• Using a blender or food processor, puree the sauce until smooth.
• Return the blended sauce to the pot over medium-high heat.
• Add the cheese and half the coriander. 
• Simmer until everything is warmed through, 2-3 mins. 
• Season to taste with salt and pepper. Add a splash of water to loosen the sauce if required.

• Fluff up the rice with a fork and divide between bowls.
• Top with the silky spinach curry.
• Garnish with the sliced chilli (use less if you don't like spice).
• Finish with a sprinkling of the remaining coriander.