Paneer and Coconut Curry with Kaffir Lime and Chia Rice

Steps

1. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, make curry. Pat paneer dry with paper towels (if required) and place in a small bowl with first measure of curry spice mix, a drizzle of olive oil and a pinch of salt. Toss to coat. Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium heat. Cook paneer for 3–4 minutes, turning regularly, until golden. Remove from pan and set aside. Leave pan on heat.
3. Add another drizzle of oil to pan, if needed. Cook shallot, garlic, ginger, kaffir lime leaf and lemongrass until softened, 4–5 minutes. If shallot starts to stick at any time, add a splash of water. Add second measure of curry spice mix with a dash of the coconut milk and cook, stirring constantly, for about 1 minute until fragrant.
4. Add remaining coconut milk, water, soy sauce, sugar and lemon juice. Add paneer and simmer for 4–5 minutes, until thickened slightly. Stir through tomato, spinach and yoghurt and season to taste with salt. Remove from heat.
5. While curry is simmering, thinly slice cucumber and roughly chop coriander.
6. Serve ¾ cup cooked chia rice per person onto each plate or into each bowl. Spoon paneer and coconut curry over and top with a dollop of yoghurt. Garnish with coriander and almonds.