Carrot, paneer and pea curry

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.

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.

After 5 mins, add the creamed coconut.

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).

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