paneer coconut curry

Serves 4

Ingredients

4 tbsp extra virgin olive oil
1 onion, diced
3 cloves garlic, finely chopped
2 tbsp curry powder
2 tsp dried thyme
1 ½ tsp paprika
1 ½ tsp garam masala
1 tsp cumin
½ tsp cayenne pepper
½ tsp ground coriander
1 ½ tsp garam masala
½ tsp ground black pepper
½ cup coconut milk
400g can crushed tomatoes
1 sweet potato, cubed (3x3cm)
500mL salt reduced vegetable stock
200g paneer, cubed (3x3cm)

To serve:

4 rounds wholemeal flatbread
2 cups cooked brown rice
Extra coconut milk for drizzling
Fresh coriander

Method

Heat 3 tbsp of the oil in a large pan or Dutch oven. Sauté onion and garlic over low to medium heat until they soften, then add the herbs, spices and pepper. Stir over low heat for a couple of minutes while the spices release their aromas.
Stir in the sweet potato, tomatoes and stock. Bring to the boil then reduce to simmer (without lid), stirring occasionally for about 15 minutes or until the sauce thickens and the sweet potato is just tender.
While the mixture is simmering, sauté the paneer in rest of the oil until golden brown, then add to the curry.
Warm the flatbread up in the microwave briefly, and serve with the brown rice. Drizzle curry with a little extra coconut milk and top with some fresh coriander.

TIP: If you want to turn up the heat, go for ¾ tsp cayenne pepper. Or for less heat use ¼ tsp.