Basil and Coriander Curry with Broccoli & Paneer
Preparation: 10 minutes
Cooking time: 30 minutes
Serves 4
2 tbsp (30ml canola oil)
1 cup (250ml) broccoli cut into small florets
½ cup red peppers cubed
1 tsp (5ml) salt
400ml coconut milk
100g paneer cubed (1 cup (250ml)
Garnish with basil and coriander leaves along with chopped red chillies
For Curry Paste – Grind the following
½ cup (125ml) onion roughly chopped
1 tbsp (15ml) finely chopped ginger
½ tbsp finely chopped galangal
2 large cloves garlic
3-4 soft red chilies
¼ cup fresh coriander leaves chopped with stalks
¼ chopped fresh basil leaves
Let’s cook
• Grind ingredients for curry paste in a food processor or spice grinder
• Heat oil in a pot on medium heat. Add curry paste and cook for 5 minutes
• Toss in broccoli, peppers and salt – cook for 2 – 3 minutes
• Pour in coconut milk. Turn up the heat – bring to a boil then lower heat and simmer for 20 minutes.
• Add paneer and cook for a further 5 minutes
• Garnish
• Serve with hot basmati rice