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Carrot Paneer & Pea Curry Serves 4Ingredients 300g (4 medium) carrots, diced 125g frozen peas 200g tinned tomatoes 2 tbsp vegetable oil 30g butter 1 tbsp medium strength curry paste 2 cloves garlic, finely chopped 1 lge onion, peeled and finely chopped 227g packet of paneer 3cm fresh ginger, peeled and finely chopped 1/2 red chilli, seeded and finely diced 3 cardamom pods 1tsp black mustard seeds 75g creamed coconut 1 tsp ground coriander 1 tsp turmeric 1 tsp cumin seeds 200ml vegetable stock 1 handful chopped coriander Method In a deep pan, heat the oil and butter. Add the carrots and onion and fry for about 5 minutes. Season with the sea salt and black pepper. Add the ginger and garlic, followed by the mustard seeds, ground coriander, turmeric, cumin, chilli, curry paste and crushed cardomom pods. Add the tomatoes and vegetable stock. After 5 minutes add the creamed coconut. Chop the paneer into 1cm cubes and add it to the stock mixture with the frozen peas. (If the mixture is too thick add a little water). Serve on a bed of Basmati rice with mango chutney and poppadoms. Garnish with the chopped coriander. Notes Paneer is a type of cheese used widely in Indian cuisine and some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses, the making of paneer does not involve rennet as the coagulation agent, and therefore is completely lacto-vegetarian. |
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