Kale, Paneer and Coconut Curry
- 400g cavolo nero leaves, chopped
- 250g paneer, cut into 1.5cm cubes
- 2 tsp gunpowder spice mix
- 1 tbsp oil
- 150g chopped shallots
- 45g chopped ginger
- 4 grated garlic cloves
- 400ml tin of coconut milk
- Cooked rice, to serve
- Boil the cavolo nero leaves for 5 mins, then drain and refresh under the cold tap. Meanwhile, toss the paneer cubes in ½ tsp of the spice mix, and heat ½ tbsp of oil in a frying pan. Fry the paneer for 5 mins, turning regularly until golden. Transfer to a plate and set aside.
- Drizzle the remaining oil into the pan and fry the ginger, shallots and garlic for 5 mins with the remaining spice mix. Add the chopped cavolo nero to the pan and stir in the coconut milk, then add the paneer, season and cook for 5 mins. Serve with a heap of cooked basmati rice and flatbreads to share.
30 mins
4 serving