CURRIES

So much better than a takeaway

- Keiron George Murphy

Aromatic paneer curry

If you have never tried paneer, this is your chance to do so, you won’t regret it

Serves 4 • Ready in 45 mins

75g raw unsalted cashew nuts

3tbsp sunflower oil

4 onions, chopped

3 small green chillies, deseeded and chopped

25g fresh coriander, plus extra, to serve

1tsp ground coriander

½tsp ground cumin

6 cardamom pods, crushed

1 cinnamon stick

4 garlic cloves, crushed

25g fresh ginger, grated

500g paneer, cut into chunks A few drops rose water

Juice ½ lime

1 Soak the nuts in 200ml cold water for 20 mins. Heat 2tbsp of the oil and fry the onion until softened and lightly browned.

2 Put the softened nuts in a blender with the soaking water, onion, most of the chilli and coriander, and blitz to a paste. Heat the remaining oil and gently fry the spices, garlic and ginger for a few mins. Add the nut paste and paneer, mix and cook for a few mins.

3 Add 150-200ml water and the rose water, and simmer for 5-10 mins, until the paneer is warm.

4 Mix the remaining chilli and coriander with the lime juice. Serve alongside the curry with pilau rice, naan bread and chutney.

Per serving: Cals 461, Fat 27g, Sat Fat 9g, Carbs 19g

Lentil and courgette curry

A dish that really delivers on flavour! Adjust the chilli to your own tastes

Serves 4 • Ready in 1 hr 10 mins

250g brown lentils, rinsed

1ltr vegetable stock (gluten-free if needed)

1 onion, thinly sliced

2tbsp vegetable oil

4 garlic cloves, crushed

4cm piece of root ginger, peeled and cut into matchsticks

1-2 green chillies, thinly sliced