Paneer, Potato and Veg Curry (HC)

Ingredients

• 125g (¾ cup) (4½ oz) potatoes

• 1 tomato

• 1 tsp olive oil

• 30g (½ cup) (1 oz) paneer cheese

• ½ red onion

• ½ clove garlic

• 1 tbsp (0.75 Aus tbsp – 15ml) curry paste

• 100ml (½ cup) (3½ fl oz) coconut milk, tinned

• ½ stock cube, low sodium, vegetable

• 1 head Romaine lettuce

• Coriander (cilantro) to garnish

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