PANEER AND SWEET POTATO CURRY
- 30g (1oz) fresh root ginger, peeled and roughly chopped
- 30 (1oz) garlic, peeled and roughly chopped
- 1 tbsp rapeseed oil
- 2 tsp ground turmeric
- 1 onion, sliced
- 2 sweet potatoes, peeled and diced (400g/14oz)
- 1 x 400ml can coconut milk
- 100g (3 ½ oz) brown basmati rice
- 200g (7oz) paneer, cut into bite-sized cubes
- 85g (3oz) baby leaf spinach, rinsed and drained
- salt and pepper
- 20g (¾ oz) chopped coriander, to garnish
- Place the ginger and garlic in a blender and whizz to a paste. Set this aside while you heat the rapeseed oil in a large. Frying pan or saucepan over a medium-low heat. Add the garlic and ginger paste and fry for 1-2 minutes.
- Add the turmeric to the pan and cook for 30 seconds to release its spicy flavour. Now add the onion and stir-fry for 2-3 minutes, until saft.
- Raise the heat to medium and add the diced sweet potatoes, stirring them to coat in the spice mixture. Pour in the coconut milk and 150ml (¼ pint) water. Leave this to simmer gently while you cook the rice according to the packet instructions.
- Once you can slide a knife into a potato with no resistance, gently stir in the cubed paneer and the spinach. Leave to cook for 2-3 minutes, or until the paneer is cooked through and the spinach has wilted. Season to taste
- When the rice is cooked, drain it and divide it among serving plates. Ledle the paneer curry either over the top or place it alongside the rice. Sprinkle over chopped coriander to garnish, and serve.