Paneer & Broccoli Curry

Step 1/9

• 1 onion
• 2 cloves garlic
• 2 tbsp garam masala
• 10 g cilantro
• 2½ 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.

Step 2/9

• 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.

Step 3/9

• 250 g cherry tomatoes
• 500 ml vegetable stock

Add the cherry tomatoes (half finely chopped, half halved) and vegetable stock; cook for 5 minutes.

Step 4/9

• 90 g kale

Add the kale and cook for another 5 minutes.

Step 5/9

Add the halved cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.

Step 6/9

• 350 g long-grain rice

Meanwhile, cook the rice to packet instructions.

Step 7/9

• 450 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.

Step 8/9

• 200 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.

Step 9/9

Combine the paste, broccoli and remaining coriander (aka cilantro). Serve with the rice.

Enjoy your meal!