Coconut, paneer and pea curry

Heat things up this autumn with some warming curries, but before you reach for the takeaway menu why not try making a delicious and healthy version yourself? This recipe only uses a little oil and paneer (Indian cheese) can be found in most large supermarkets or Asian food shops.


1/2 an onion, chopped
2 cloves garlic, finely chopped
1 inch piece of ginger, finely chopped
2 tomatoes, finely chopped
1 birds eye chilli, sliced
1 tsp cumin seeds
1 tsp coriander seeds
1/2 teaspoon garam masala
1 pack of paneer, cubed
Frozen peas
100g creamed coconut block
2 limes
1 handful fresh coriander, roughly chopped

Fry onion, garlic and ginger in a pan with a little vegetable oil for a couple of minutes until browning. Add the tomatoes chilli and spices and stir. Fry until tomatoes have formed a sauce.

Meanwhile, fry the paneer in a separate pan in a little vegetable oil until the edges are browned. Remove from the pan and add to the sauce along with a cup full of frozen peas.

Add a cup of water to the sauce and grate in the creamed coconut block. stir until the coconut combines with the water. Bring to the boil then turn down to a simmer for five minutes.

Squeeze in the limes and sprinkle with coriander. Serve immediately with brown rice or naan.