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Crispy paneer, spinach & coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Ingredients
- 2 tbsp olive oil
- 200g paneer, cubed
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 2 fresh chillies, deseeded if you prefer less heat
- 1 red pepper, sliced
- 2 tbsp 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
Method
- 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.
