CASHEW MUSHROOM CURRY

Paneer is a type of cheese, if you cannot find paneer, swap for another protein like tofu. Cashews need to be soaked for around 5 minutes in boiling water.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a small saucepan over medium heat and spray with olive oil. Sauté onion for 5 minutes until softened. Add garlic, ginger, paprika, garam masala and chilli powder and cook, stirring, for 1 minute until fragrant.

Step 2

Add tomato, water and cashews. Simmer until the tomato is softened, about 5 minutes. Transfer to a bowl and blitz it with a stick blender until smooth. If you don’t have a stick blender, transfer the mixture to the bowl of a blender, allow to cool slightly (about 10 minutes) before blitzing to a smooth consistency. Season.

Step 3

Wipe our the sauce pan, return to high heat and add olive oil. Sauté mushrooms for 8 to 10 minutes or until golden and softened.

Step 4

Pour the tomato puree back into the saucepan with the mushrooms. Add coconut milk, reduce heat and bring to a simmer for 5 minutes or until warmed through. If the sauce becomes too thick, add some water or stock to thin it out. Add the paneer cubes, gently mix through and cook for another 5 minutes.

Step 5

Serve the curry over the rice and sprinkle with coriander