This is my favourite curry and despite looking complicated is very quick and easy!
Paneer is an Indian cheese which doesn't melt and is great for curries, find it in your supermarket or gourmet deli.
- 200gm paneer cubed
- 1 large onion, diced
- 2 cloves garlic, diced
- 2 1/2cm fresh ginger, diced
- 1-2 chilli, finely chopped (optional)
- 1 cup pumpkin, cubed
- 4 medium potatoes, cubed
- 2 carrots, diced
- 1 cup frozen peas
- 1 can brown lentils, drained
- 1 can coconut milk
- 300ml water
- 1 vegetable stock cube / 1 teaspoon stock powder
- Handful of whole curry leaves (optional)
- 3 kaffir lime leaves (optional)
- Olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2-3 teaspoons yellow curry powder
- Salt & Pepper, to season
- Grind all spices and salt & pepper together in a mortar & pestle, then add curry powder.
- Heat the olive oil in a large frypan and fry onion, garlic, ginger, and chilli and fry until light brown.
- Add stock cube/powder, curry leaves and kaffir lime leaves.
- Add paneer and toss to coat paneer in the spices.
- Add pumpkin, potato, carrot and fry together for few minutes.
- Add the can of brown lentils, water and coconut milk.
- Cover with lid and turn down to simmer for 25 minutes.
- Add frozen peas 5 minutes before serving.
- Garnish with fresh coriander.
- Serve with rice.