- 1 onion
- 2 cloves garlic
- 2 tbsp garam masala
- 10 g cilantro
- 2½ tbsp vegetable oil
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.
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.
- 250 g cherry tomatoes
- 500 ml vegetable stock
Add the cherry tomatoes (half finely chopped, half halved) and vegetable stock; cook for 5 minutes.
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.
Meanwhile, cook the rice to packet instructions.
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.
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.