Crispy paneer, spinach and coconut curry

• olive oil↗2 tbsp tbsp
• paneer↗200g g

  cubed

• onion↗1

  diced

• garlic cloves↗3

  finely chopped

• fresh chilies↗2

  seedless, if you prefer less spicy

• red pepper↗1

  sliced

• curry paste↗2 tbsp tbsp
• coconut milk400ml ml
• broccoli with long stems↗80g g

  steamed or microwaved until tender

• young spinach↗100g g
• naan, rice, papadoms and lime wedges↗

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat. Fry the paneer cubes for 2 minutes on each side using tongs until golden. Remove from the pan and place on a plate lined with paper towel to drain excess oil.

2. 2

   Add the onion to the remaining oil in the pan and sauté for 5 minutes over medium heat until softened. Add the garlic and chilies, sauté for 2 minutes, then add the sliced pepper and cook for another 3 minutes until tender.

3. 3

   Make a well in the center of the onion‑pepper mixture and add the curry paste, stirring for 2 minutes to heat through. Then pour in the coconut milk and stir well. Simmer for 5‑10 minutes until the sauce thickens, then add the fried paneer, broccoli and spinach. Stir well and cook until the spinach wilts.

4. 4

   Serve with your choice of naan, rice or papadoms and lime wedges for squeezing.