Paneer coconut ragout
The rice bowl gets a vegetarian little sister with the paneer coconut ragout, which tastes delicious and fills the kitchen with the most refreshing aroma. Serve with rice, plenty of toppings and extra spices just as you like it.
Method
Cook the rice according to the instructions on the packet.
Cut the paneer into cubes and fry in a pan in olive oil until the sides are golden.
Set to one side.
Get the spices ready:
Add the curry powder into a bowl together with the grated ginger and chopped garlic.
Dice the tomatoes and set to one side.
Dice the onions and cut the broccoli and pepper into bite-sized chunks.
Heat up a thick based saute or frying pan, add the bowl of spices, onion and tomatoes and fry at a high heat.
Turn down the heat, add the broccoli and pepper and continue frying.
Add the coconut milk and leave to simmer. Season with salt.
Add the cubes of paneer about five minutes prior to serving.
Meanwhile, toss some cashew nuts, raisins and coriander into a small bowl.
Cut the pineapple into small bite-sized pieces and serve together with the hot dish, the other small bowls and the rice.
Best with
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