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.
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
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.
2. Add the coconut milk and stock and bring to the boil. Stir in the carrot, cauliflower courgettes, sweet potato, green beans and stir well to coat the vegetables and add the lid. Turn the heat down to 120⁰C and set the time to 45 minutes. Stop the auto-stir, but use it periodically through cooking to give it a stir.
3. Five minutes before the end of cooking time add the paneer, spinach and chopped coriander and stir into the curry. Replace the lid to allow the spinach to wilt, use the auto-stir to mix together.
For those of you without a Multicooka, simply use a large saucepan with a lid. Use a medium-high heat on step 1 to saute the ingredients then in step 2 once the vegtables have been added reduce the temperature down to a simmer; add a lid and cook until the vegetables are tender. Step 3, simply add the spinach and paneer replace the lid and allow paneer and spinach to cook through.
Serve the curry with warm Naan bread and scattered with a little more chopped coriander