This midweek curry is the perfect veggie number to comfort while also getting in a dose of veg. It's good eating.
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Serves
4
For The Curry:
Red Onions
Fresh Ginger
Garlic
Cumin Seeds
Chilli Powder
Garam Masala
Tomato Purée
Smooth Peanut Butter
Water
Paneer
Frozen Peas
Spinach
Basmati Rice
For The Topping:
Cumin Seeds
Red Onion
Natural Yoghurt
Fresh Coriander
Serves
4
For The Curry:
Red Onions
Fresh Ginger
Garlic
Cumin Seeds
Chilli Powder
Garam Masala
Tomato Purée
Smooth Peanut Butter
Water
Paneer
Frozen Peas
Spinach
Basmati Rice
For The Topping:
Cumin Seeds
Red Onion
Natural Yoghurt
Fresh Coriander
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Step 1.
Chop the red onions. Scrape into a large saucepan, with a good drizzle of neutral oil and a pinch of salt. Cook over a medium heat, stirring occasionally for 6-8 mins until softened.
Step 2.
Meanwhile, peel and roughly chop the ginger and garlic. Add to the pan, turn the heat to medium high and cook out for 2-3 mins then add cumin seeds, all the chilli powder, garam masala and tomato purée. Cook, stirring for a few minutes more.
Step 3.
Add the peanut butter along with water. Using a hand blender blitz until a smooth and creamy curry sauce, season to taste – if you like your curry a little thinner - add a splash more water.
Step 4.
Get started on your topping by toasting cumin seeds in a small frying pan until they’re smelling amazing – tip ‘em into a small bowl.
Step 5.
Very finely chop the remaining red onion, add to the bowl with the toasted cumin seeds and some seasoning, stir together.
Step 6.
Cut the paneer into bite-sized cubes. Heat the curry sauce until simmering then add the paneer, peas and spinach. Cook until the spinach is wilted and paneer soft, around 2-3 mins.
Step 7.
Swirl the yoghurt through the curry, top with the cumin, red onion, and some coriander if you like. Serve with cooked basmati rice.
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