Vegan Paneer Curry

Cook Time 35 minutes

Servings 4

Ingredients

350g vegan paneer or firm tofu, cubed

2 tbsp olive oil

400g can diced tomatoes

1 zucchini, cut into half-moons

2 tsp garlic paste

1 tsp ginger paste

10 cashew nuts or blanched almonds, soaked in water

1 ½ tsp chilli powder

½ tsp garam masala

1 tsp coriander powder

½ tsp sugar (or 1 tsp depending on taste)

1 tsp salt

¼ cup vegan cream or coconut cream

1 long green chilli, thinly sliced

Steamed rice, to serve

Method

Preheat oven to grill function.

Place the paneer in an oven-safe pan with the olive oil and season with salt and pepper. Bake in the oven for 10 - 15 minutes until the edges of the paneer get slightly charred, giving it a smoky flavour. Set aside.

Using a blender, blitz the tomatoes, garlic, ginger, cashews, chilli powder and ½ cup water till smooth. Place into a large saute pan (with a lid) on medium heat and simmer for 10 minutes, partially covered, until the curry has thickened slightly.

With the heat on low, add garam masala, coriander powder, sugar, and salt. Cook out spices for 5 minutes.

Add in the coconut cream, zucchini, charred paneer and increase the heat to a simmer to thicken the curry for about 5 - 10 minutes.

Top with thinly sliced green chilli and steamed rice.