Paneer & Monsoon Veggie Curry
Image source: bonappetit
Coconut Oil, divided (4 tbsp) ‡
Paneer (or tofu), ½ cubes (1 1/2 cups) ‡
Onions, coarsely chopped (2 pcs) ‡
Green Zucchini, ½ inch pieces (2 pcs) ‡
Brinjal, ½ inch pieces (1 pc) ‡
Coconut Milk (2-3 cups) ‡
French Beans, trimmed & cut diagonal (1 cup) ‡
Lemons, cut in wedges (3 pcs) ‡
Coriander, for garnish ‡
Roasted Salted Peanuts, chopped
Red Curry Paste (1/3 cup)
Sea Salt, to taste
‡: available in Tall Tree Organic Subscription
In a large skillet heat 2 tbsp of coconut oil over medium heat. Add the paneer in a single layer and cook all sides till golden brown. Transfer to paper towels and sprinkle with sea salt.
Add the remaining 2 tbsp of coconut oil to a high cooking pan or skillet. Add onions and salt and cook until soft. Add the red curry paste and cook for a further 2 minutes till it starts to darken.
Add zucchini, brinjal and beans and cook for 5-7 minutes till they start to brown in spots pour in the coconut milk for desired consistency and some water and bring to a simmer. Add in the paneer and stir to combine and cook for 3 minutes till warm.
Serve in bowls with a generous lemon squeeze and some peanut and fresh coriander as garnish.