Crispy paneer, spinach & coconut curry
By Emily Wood
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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Prep:10 mins
Cook:30 mins
- Serves 3
- Easy
Nutrition per serving
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kcal 592
-
fat 49g
-
saturates 31g
-
carbs 13g
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sugars 0g
-
fibre 5g
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protein 22g
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salt 0.4g
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
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.
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.
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.
Serve with your choice of naans, rice or poppadoms, and lime wedges for squeezing over.
