In the Lifestyle Phase I make this with full-fat cheese and serve with a side of yogurt, cucumber topped with mustard seeds and warm wholemeal roti. It’s a great dish for family suppers now the children are back to school!
- 1 tablespoon groundnut oil
- 225g (8oz) paneer cheese, cubed
- 100g (⅓ cup) cauliflower florets
- 100g (1/2 cup) broccoli florets
- 2 onions, finely sliced
- 1 garlic clove, crushed
- 1 tablespoon mild curry paste
- 100ml (scant 1/2 cup) good vegetable stock
- 500g (2 cups) passata or sieved tomatoes
- 200g (7oz) frozen chopped spinach
- 2 tablespoons unsweetened desiccated coconut, plus extra to sprinkle
- 175g (3/4 cup) low-fat Greek yogurt
- 2 spring onions, finely sliced
- sea salt and black pepper
- Heat the oil in a large deep frying pan over medium-high heat and brown the paneer on all sides. Remove from the pan and set aside.
- Next add the cauliflower and broccoli to the pan and sauté until beginning to colour, then turn down the heat a little and add the onions.
- Fry for a couple of minutes, stirring, to soften before adding the garlic, curry paste and stock. Cook for a few seconds.
- Pour in the passata and mix in the spinach and coconut. Bring to the boil and simmer for 10 minutes until the veggies are tender and the sauce has thickened.
- Stir in the yogurt and paneer. Heat through and season to taste. Sprinkle over the spring onions and a little more coconut and it’s ready for serving.