PANEER COCONUT CURRY

I love paneer, a type of Indian cheese that’s a great meat alternative. It’s delicious in rich curries and soaks up all the spices in the sauce. I can guarantee that whether you’re a meat eater or not, you’ll be scraping your plate clean with this curry!

Serves 4

1 large onion, chopped

2tbsp olive oil A knob of butter 5cm (2in) piece of fresh root ginger, grated 2 garlic cloves, chopped

2tsp garam masala 2tsp ground turmeric 1tbsp curry powder 1tsp ground cumin 2 x 400g tins chopped tomatoes 500g (1lb 2oz) paneer, cut into cubes

400ml tin coconut milk

Salt and freshly ground black pepper A large handful of frozen peas

To serve

A handful of cashew nuts (optional) Cooked basmati rice

Small bunch of coriander, chopped 2 naan breads, halved

Fry the onion in the olive oil and butter until translucent. Add the ginger, garlic, garam masala, turmeric, curry powder and cumin. Stir well before pouring in the chopped tomatoes and half a tin of water (measured using the tomato tin). Simmer gently.

In a separate pan, dry-fry the paneer until golden, then transfer to the curry sauce. Stir in the coconut milk and simmer for 8-10 minutes. Season well before stirring the peas through, then cook for 2 minutes. Dry-fry the cashew nuts (if using) until golden, then serve the curry on a bed of rice with a handful of chopped coriander and the toasted cashew nuts. Serve with naan bread.

ALEX SAYS You can easily find paneer in most supermarkets in the dairy section.