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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.