Crispy paneer, spinach & coconut curry
Serves 2 - 3
Easy
Prep:
Cook:
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
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- 2 tbsp olive oil
- 200g paneercubed
- 1 oniondiced
- 3 garlic clovesfinely chopped
- 2 fresh chilliesdeseeded if you prefer less heat
- 1 red peppersliced
- 2 tbsp curry paste
- 400ml coconut milk
- 80g long-stem broccolisteamed or microwaved until just tender
- 100g baby spinach
- naan, rice, poppadoms and lime wedgesto serve
Nutrition: for 3 servings
- kcal592
- fat49g
- saturates31g
- carbs13g
- sugars10g
- fibre5g
- protein22g
- salt0.4g
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.
