Name: Crispy paneer, spinach & coconut curry
Prep time: 10 min
Cook time: 10 min
Yield: 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 -

Ingredients for - Crispy paneer, spinach & coconut curry

1. 2 tbsp olive oil

2. 200g paneer, cubed

3. 1 onion, diced

4. 3 garlic cloves, finely chopped

5. 2 fresh chillies, deseeded if you prefer less heat

6. 1 red pepper, sliced

7. 2 tbsp curry paste

8. 400ml coconut milk

9. 80g long-stem broccoli, steamed or microwaved until just tender

10. 100g baby spinach

11. naan, rice, poppadoms and lime wedges, to serve

How to cook deliciously - Crispy paneer, spinach & coconut curry

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Serve with your choice of naans, rice or poppadoms, and lime wedges for squeezing over.