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Creamy Paneer Curry with Aubergine

Ingredients

  • 4 tablespoons Tandoori Paste
  • 1 can of Coconut Cream
  • 1 can of Coconut Milk
  • 1 heaped tablespoon of Brown Sugar
  • 1 packet of Paneer
  • Man Grind
  • Oil for frying
  • 1 aubergine
  • 1/2 head of broccoli florets cut off
  • Limes herbs & Rice to serve

Instructions

  1. Add a glug of oil to a heavy based pan. Add the tandoori paste and fry for a minute or two to liven up the paste.
  2. Add the coconut milk and coconut cream and stir

  3. Add the brown sugar and man grind, cook a little and taste and adjust seasoning if needed by adding more sugar or an grind 

  4. Cut up the paneer into cubes and add to the curry sauce.
  5. While the curry is cooking, cook your vegetables
  6. To a frypan add a generous glug of oil, and when hot add the eggplant. Season well with man grind.
  7. Cook on each side until glossy and golden. Remove from the pan once cooked.
  8. Steam the broccoli.
  9. Once the vegetables are cooked, and the paneer is the hot and oozy take off the heat.
  10. To serve, add the vegetables into the curry sauce and serve with lime wedges, herbs and rice.
  11. Happy cooking xx Jana

Recipe Notes

This curry is delicious with onions cooked off at the beginning but my kids dont love an onion so i have ommited it this time.