Bean & halloumi stew
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
Paneer korma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp vegetable oil
- 225g block of paneercut into 2cm cubes
- 1 large onionroughly chopped
- thumb-sized piece of gingerpeeled
- 2 large garlic cloves
- 5 tbsp korma paste
- 3 cardamom podscrushed
- 70g ground almonds
- 500ml vegetable stock
- 150g spinach
- 100g Greek yogurt
- riceor naan breads, to serve (optional)
Nutrition: Per serving
- kcal509
- fat29g
- saturates12g
- carbs21g
- sugars12g
- fibre16ghigh
- protein33ghigh
- salt0.7g
Method
step 1
Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.
step 2
Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste.
step 3
Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.
