Paneer & Broccoli Curry
food processor, large saucepan, frying pan
- ½ onion
- 1 cloves garlic
- 1 tbsp garam masala
- 5 g cilantro
- 1¼ tbsp vegetable oil
- food processor
Blitz the onion, garlic, garam masala, coriander stems and a third of the coriander leaves with 1 tbsp of vegetable oil in a food processor until it forms a thick paste.
- large saucepan
Heat half a tbsp of oil in a large saucepan over a medium heat and add the paste from Step 1. Fry for 5 mins, stirring, adding a little water if it sticks.
- 125 g cherry tomatoes
- 250 ml vegetable stock
Add the cherry tomatoes (half finely chopped, half halved) and vegetable stock; cook for 5 minutes.
- 45 g kale
Add the kale and cook for another 5 minutes.
Add the halved cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.
- 175 g long-grain rice
Meanwhile, cook the rice to packet instructions.
- 225 g broccoli
Bring a separate pan of water to the boil and cook the broccoli for 3-4 minutes until tender. Cut the florets to the size you prefer.
- 100 g paneer cheese
- frying pan
Heat 1 tbsp of vegetable oil in a frying pan over a medium-high heat. Add the paneer and cook for 7-10 minutes, turning to brown on all sides.
Combine the paste, broccoli and remaining coriander (aka cilantro). Serve with the rice.