Crispy paneer, spinach & coconut curry
Make this easy vegetarian curry for a speedy midweek meal. You can add more or less chillies depending on how spicy you like your food
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 2tbsp olive oil
- 200g paneer, cubed
- 1onion, diced
- 3garlic cloves, finely chopped
- 2fresh chillies, deseeded if you prefer less heat
- 1red pepper, sliced
- 2tbsp curry paste
- 400ml coconut milk
- 80g long-stem broccoli, steamed or microwaved until just tender
- 100g baby spinach
- naan, rice, poppadoms and lime wedges, to serve
Instructions
Step 1
Heat the oil in a frying pan over a medium heat. Fry the paneer cubes for 2 mins on each side, turning with a pair of tongs, until golden brown. Remove from the pan and set aside on a plate lined with kitchen paper to drain.Step 2
Tip the onion into the leftover oil in the pan and fry for 5 mins over a medium heat until softened. Add the garlic and chillies, fry for 2 mins, then add the sliced pepper and fry for 3 mins until softened.Step 3
Make a well in the middle of the onion and pepper mixture and add the curry paste, stirring for 2 mins to heat through before pouring in the coconut milk and mixing to combine. Simmer for 5-10 mins or until thickened, then add the fried paneer, broccoli and spinach. Stir well and simmer until the spinach has wilted.Step 4
Serve with your choice of naans, rice or poppadoms, and lime wedges for squeezing over.