Carrot Paneer and Pea Curry Christmas season

Christmas food and feasting seems to start earlier each year, with the results that even before the big day I’m feeling weary of rich food and cakes, and looking forward to something tasty and savoury. And with snow falling outside as I write this, something to beat the chills would be great too.

So here’s a warming and tasty curry that’s good for you too. Enjoy!

CARROT PANEER AND PEA CURRY
Serves 4

Ingredients
300g (4 medium) carrots, diced
125g frozen peas
200g tinned tomatoes
2 tbsp vegetable oil
30g butter
1 tbsp medium strength curry paste
2 cloves garlic, finely chopped
1 lge onion, peeled and finely chopped
227g packet of paneer
3cm fresh ginger, peeled and finely chopped
1/2 red chilli, seeded and finely diced
3 cardamom pods
1tsp black mustard seeds
75g creamed coconut
1 tsp ground coriander
1 tsp turmeric
1 tsp cumin seeds
200ml vegetable stock
1 handful chopped coriander

Method
1. In a deep pan, heat the oil and butter. Add the carrots and onion and fry for about 5 minutes. Season with the sea salt and black pepper. Add the ginger and garlic, followed by the mustard seeds, ground coriander, turmeric, cumin, chilli, curry paste and crushed cardomom pods.
2. Add the tomatoes and vegetable stock. After 5 minutes add the creamed coconut. Chop the paneer into 1cm cubes and add it to the stock mixture with the frozen peas. (If the mixture is too thick add a little water).
3. Serve on a bed of Basmati rice with mango chutney and poppadoms. Garnish with the chopped coriander.

Notes
Paneer is a type of cheese used widely in Indian cuisine and some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses, the making of paneer does not involve rennet as the coagulation agent, and therefore is completely lacto-vegetarian.