Paneer Coconut Curry

Photo: www.moodew.co.nz

Ingredients

• 2 heaped tsp curry powder
• Salt & pepper
• 1 medium onion diced
• 1 clove of garlic - crushed
• 2 Tbsp canola oil
• 1 can coconut milk
• 2 Tbsp tomato paste
• 3 Cups of baby spinach 
• 1 cup of chopped tomato 
• 500g paneer, cut into cubes about 1cm square 
• Lemon
• 1/4 cup fresh coriander leaves

Method

In a bowl, coat paneer with 1 tbsp oil, and then sprinkle over curry powder and season well with salt & pepper. Shake or stir to coat the paneer. Set aside for a few minutes whilst you make the sauce.

Heat the rest of the oil in a frypan, fry the onion and garlic until onion is soft and transparent. Add tomato paste and cook for a couple of minutes whilst stirring. 

Add the paneer and cook for a 2 minutes, stirring to stop it sticking. Add in the coconut milk and tomato and bring to the boil, turn heat down and simmer until sauce starts to thicken.

Add in spinach and coriander leaves and turn off the heat, allowing the spinach to wilt with the heat. Finish with a squeeze of lemon.

Serve with steamed basmati rice.