4 tbsp Coriander separated into stalks and leaves and roughly chopped
3 tbsp tomato Puree
½ tsp Salt
1 tbsp Lemon juice
1 Tin Coconut Milk
½ Red Chili Powder (For extra heat Optional)
Diced pumpkin
1 block paneer cheese, diced and ready to lightly fry (or use tofu)
Large Hand full fresh baby spinach leaves
Method
1. Preheat the oven to 220°C/200°C fan forced.
2. Cut the pumpkin into 1cm chunks. Place the peeled & chopped pumpkin, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat all over, then bake until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time!
3. While the veggies are roasting, finely chop the onion garlic and ginger (or use a garlic press). Finely chop the coriander. Cut the paneer into 1cm cubes and season with salt.
4. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the paneer, turning occasionally, until crispy and golden brown, for about 4-5 minutes. Set aside on a plate lined with paper towel.
5. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened for 4 minutes.
6. Add the garlic, ginger cook for 1 minute then and Indian spices (see ingredients list), add tomato puree and cook until fragrant 1-2 minute.
7. Add half the roasted pumpkin into a blender and blend with half the coconut milk, then (for the curry) add to the frying pan.
8. Bring to the boil, then simmer, stirring occasionally, until thickened slightly for 8-10 minutes.
9. Add the baby spinach leaves, roasted veggies and the paneer. Stir until the spinach has wilted. Season with salt coriander and lemon to taste.
10. Serve hot with rice, pita bread, naan bread or chapatis.
