Heat 1 tablespoon Olive oil in a large pan over a medium-high heat. Add 1 Red onion and a pinch of salt and cook until softened - about 3-4 minutes.
Add 200 g Paneer, 1 Green bell pepper, 1 Red bell pepper and wedges of 2 Tomatoes. Cook for a further 5-6 minutes until the paneer has started to turn golden. Stir regularly.
Meanwhile dissolve 1 Vegetable stock cube in 200 ml boiling water and add the 30 g Tomato puree and 1 pinch Sugar. This is your tomato stock.
Add 3 Garlic clove, 15 g Fresh ginger, 2 tablespoon Curry powder, 1 teaspoon Cumin and 0.5 teaspoon Red chilli flakes to the paneer and vegetables. Stir well.
Add 2 tablespoon Mango chutney and tomato stock. Mix well and simmer for 2-3 minutes.
Mix in 5 g Fresh coriander (cilantro) and stir.
Finally, add 60 g Spinach. Cook until the spinach has wilted.
Notes
Add a little crunch to this curry by serving with some cashew nuts on top.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the stock.
An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).