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
- ½ head of broccoli florets cut off
- Limes herbs & Rice to serve
Instructions
- 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.
- Add the coconut milk and coconut cream and stir
- Add the brown sugar and man grind, cook a little and taste and adjust seasoning if needed by adding more sugar or an grind
- Cut up the paneer into cubes and add to the curry sauce.
- While the curry is cooking, cook your vegetables
- To a frypan add a generous glug of oil, and when hot add the eggplant. Season well with man grind.
- Cook on each side until glossy and golden. Remove from the pan once cooked.
- Steam the broccoli.
- Once the vegetables are cooked, and the paneer is the hot and oozy take off the heat.
- To serve, add the vegetables into the curry sauce and serve with lime wedges, herbs and rice.
- Happy cooking xx Jana
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.