Paneer, Potato and Veg Curry (HC)

Ingredients

• 125g potatoes
• 1 tomato
• 1 tsp olive oil
• 30g paneer cheese
• ½ red onion
• ½ clove garlic
• 1 tbsp curry paste
• 100ml coconut milk, tinned
• ½ stock cube, low sodium, vegetable
• 1 head Romaine lettuce
• Coriander to garnish

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Instructions:

1. Wash the potatoes and cut in half. Cut the tomato into quarters.

2. Heat half the oil in a deep frying pan or saucepan, over medium heat and cook the paneer, onion and garlic for around 2 minutes, then add the curry paste. Stir well and cook for another 2 minutes, then add the new potatoes, tomato, coconut milk and crumble in stock cube.

3. Bring to a boil and simmer everything for 15 minutes covered with a lid. Taste for flavour and add more curry paste if required. Now add the halved Romaine lettuce heads and for another 3 minutes.

4. Garnish coriander (cilantro) to serve.

Dinner

Serves: 1

High Carb