Pea, potato and paneer curry
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Paneer is a soft cheese that is common in Indian dishes and when added to this flavoursome curry it will banish dinnertime boredom for sure!
Ingredients
Canola oil
1 tbs
Brown onion
1 medium, thickly sliced
Indian curry paste
2 tbs, korma variety
Canned diced tomatoes
400 g, (1x400g can)
Vegetable stock
1½ cup(s), (375ml)
Baby potatoes
300 g, cut into 1.5cm pieces
Mushrooms
150 g, button variety, thickly sliced
Frozen green peas
1 cup(s), (120g)
Baby spinach
60 g
Cheese, paneer
200 g, cut into 1.5cm cubes
Fresh coriander
1 tsp, sprigs to serve
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes, until softened. Add the curry paste and cook, stirring, for 1 minute.
2
Add the tomato, stock and potato. Cover, bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes until potato is just tender. Add the mushroom and peas and cook for a further 5 minutes.
3
Stir in the spinach. Cook until wilted then gently fold in the paneer. Sprinkle with coriander sprigs.
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