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
- Serves: 3 persons
- 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
Step 1Heat 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 2Tip 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 3Make 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 4Serve with your choice of naans, rice or poppadoms, and lime wedges for squeezing over.