A easy peasy curry for weeknights. Serve with steamed basmati.
Black pepper paneer and cashew curry – serves 4
- 2 tbsp sunflower oil
- 2 x 225g packs of paneer, cut into 3cm cubes
- 2 tbsp finely grated ginger
- 2 tbsp finely grated garlic
- 1 tbsp freshly ground black pepper
- 3 tbsp madras curry paste (we use Patak’s)
- 1 x 400ml tin coconut milk
- 1 x 400g tin cherry tomatoes
- 4 tbsp cashew butter (if you don’t have this you can whizz cashews a food processor to make it)
- 1 lime, juiced
- coriander leaves, to serve
Heat the oil in a large frying pan over a medium-high heat and cook the paneer for 5-6 minutes, until golden on all sides.
Turn the heat down ot medium-low and add the garlic, ginger and black pepper, then cook for 1 minutes before adding the curry paste and cooking for another minute.
Add the coconut milk, tomatoes and cashew butter, then season and simmer for 20 minutes until thickened. Season again add the lime juice.
Scatter coriander leaves over and serve with steamed rice.
(Original recipe by Adam Bush in Olive Magazine, March 2022.)
Jono & Jules do food & wine 