Vegetable Curry with Indian Cheese

Potato Curry

Ingredients

2 tbsp oil

250 g paneer, cut into 1.5 cm cubes (You can also use feta if you like)

1 large onion, halved and sliced into rings

2-3 tbsp tikka masala curry paste

250 g potatoes, cut into pieces

1 red bell pepper, cut into pieces

1 yellow bell pepper, cut into pieces

1 half carrot, quartered and sliced

400 g canned tomatoes

100 ml broth

2 dl hot broth

150 g frozen peas

a handful of fresh coriander

Naan or rice

Preparation method

1. Heat 2 tablespoons of oil and fry the paneer for 3 minutes until browned.
2. Set the paneer aside and fry the onion until golden brown.
3. Add the curry paste and fry for one minute.
4. Add the potato and bell pepper pieces, and the winter carrot, and fry for 5 minutes.
5. Add the canned tomatoes and broth and bring to a boil.
6. Let it cook for 5 minutes and then place the pan in the Ecostoof for 1 hour.
7. Remove the pan from the Ecostoof and add the peas.
8. Bring to a boil again and let it cook for another minute.
9. Add the cheese and garnish the dish with coriander.
10. Serve with naan or rice.