Crispy Paneer, Spinach and Coconut Curry

Charmaine Lu -
  • 2 tbsp olive oil
  • 200g cubed paneer
  • 2 diced onion
  • 3 crushed garlic cloves
  • 2 green chillies, deseeded
  • 1 sliced red pepper
  • 2 tbsp medium curry paste
  • 400ml coconut milk
  • 80g steamed long-stem broccoli
  • 100g baby spinach leaves
  • Heat the oil in a frying pan and fry the paneer for 2 mins on each side, or until golden all over. Remove from a pan and drain on kitchen paper. Add the onion to the pan and fry for 4 mins, then stir in the garlic and chillies and fry for 2 mins more. Add the pepper and fry for 3 mins to soften.
  • Stir in the curry paste and cook for 2 mins, then add the coconut milk and mix to combine. Simmer for 10 mins to thicken, then add the fried paneer, spinach and broccoli. Stir to wilt the spinach, then serve with fried paratha bread or similar.
30 mins
2 serving