Ingredients Jump to Instructions ↓

  1. 300g (4 medium) carrots, diced

  2. 125g frozen peas

  3. 200g tinned tomatoes

  4. 2tbsp vegetable oil

  5. 30g butter

  6. 1tbsp medium strength curry paste

  7. 2 cloves garlic, finely chopped

  8. 1 large onion, peeled and finely chopped

  9. 227g packet of paneer

  10. 3cm fresh ginger, peeled and finely chopped

  11. red chilli, seeded and finely diced

  12. 3 cardamom pods

  13. 1tsp black mustard seeds

  14. 75g creamed coconut

  15. 1tsp each of ground coriander, turmeric and cumin seeds

  16. 200ml vegetable stock

  17. 1 handful chopped coriander

Instructions Jump to Ingredients ↑

  1. In a deep pan, heat the oil and butter. Add the carrots and onion and fry for about 5 mins. Season with the sea salt and black pepper.

  2. Add the ginger and garlic, followed by the mustard seeds, ground coriander, turmeric, cumin, chilli, curry paste and crushed cardomom pods. Then add the tomatoes and vegetable stock.

  3. After 5 mins, add the creamed coconut.

  4. 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).

  5. Serve on a bed of Basmati rice with mango chutney and poppadoms. Garnish with the chopped coriander.


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