An easy midweek curry. We've given you a cheeky shortcut with our Flava It! seasoning sachets.
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Serves
4
For The Curry:
Red Onion
Ginger
Mob x Flava It! Creamy Halloumi Curry Seasoning Mix
Tomato Purée
Smooth Peanut Butter
Water
Paneer
Frozen Pea
Spinach
Basmati Rice
For The Topping:
Cumin Seeds
Red Onion
Natural Yoghurt
Coriander
Serves
4
For The Curry:
Red Onion
Ginger
Mob x Flava It! Creamy Halloumi Curry Seasoning Mix
Tomato Purée
Smooth Peanut Butter
Water
Paneer
Frozen Pea
Spinach
Basmati Rice
For The Topping:
Cumin Seeds
Red Onion
Natural Yoghurt
Coriander
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Step 1.
Chop the red onions. Scrape into a large saucepan, with a good drizzle of neutral oil and a pinch of salt. Cook over a medium heat, stirring occasionally for 6-8 mins until softened.
Step 2.
Meanwhile, peel and roughly chop the ginger. Add to the pan, turn the heat to medium high and cook out for 2-3 mins then add the contents of the seasoning sachet and tomato purée. Cook, stirring for a few minutes more.
Step 3.
Add the peanut butter along with water. Using a hand blender blitz until a smooth and creamy curry sauce, season to taste – if you like your curry a little thinner – add a splash more water.
Step 4.
Get started on your topping by toasting cumin seeds in a small frying pan until they’re smelling amazing – tip ‘em into a small bowl.
Step 5.
Very finely chop the remaining red onion, add to the bowl with the toasted cumin seeds and some seasoning, stir together.
Step 6.
Cut the paneer into bite-sized cubes. Heat the curry sauce until simmering then add the paneer, peas and spinach. Cook until the spinach is wilted and paneer soft, around 2-3 mins.
Step 7.
Swirl the yoghurt through the curry, top with the cumin, red onion, and some coriander if you like. Serve with cooked basmati rice.
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