This curry is lightly spiced and lovely and fragrant, the addition of Paneer gives the curry more body and is easily available in most supermarkets and perfect for those meat free days. Serve it with warm Naan bread to soak up the delicious sauce.
This was cooked in the Multicooka which is available from Lakeland, it is a multifunctional one pot cooker, it has 12 simple to use programmes and even has an auto-stir function for hands free cooking which is great for Risotto.
Serves 4-5
Ingredients
2 tbsp. vegetable oil
1 large onion sliced
2 tsp peeled and grated ginger
2 garlic cloves, crushed
2 tsp black mustard seeds
12-15 curry leaves (fresh if possible)
1 tsp ground cumin
2 tsp garam masala
1 tsp. turmeric
¼ tsp cracked black pepper
2 finger green chilli, finely chopped
400ml coconut milk
150ml vegetable stock
2 carrots, peeled cut into batons
350g cauliflower, broken into florets
2 courgettes, chopped into chunky pieces
300g sweet potato, peeled and chopped into small chunks
150g green beans, trimmed and sliced in half
227g block Paneer cheese, cubed into bite size pieces
100g baby spinach leaves
Small bunch coriander, chopped
Method.
1. Add the stirring paddle to the unit and add the oil, select the SAUTE function add the sliced onion and fry until softened but not coloured, add the ginger, garlic, spices and chilli and fry until fragrant.
