By Liz Macri
Indian-style cheese adds creamy flavour to this aromatic vegetarian korma curry.
2 tbs vegetable oil
1 large brown onion, halved, thinly sliced
80g (1/3 cup) korma curry paste
1 tbs finely grated fresh ginger
400g can crushed tomatoes
400g can chickpeas, rinsed, drained
125ml (1/2 cup) cold water
2 tbs Philadelphia Cream for Cooking
2 x 200g pkts paneer, cut into 3cm pieces
100g baby spinach leaves
Naan or chapatti bread, to serve
Greek-style natural yoghurt, to serve
Step 1: Heat half the oil in a large saucepan over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring, for 1 minute or until aromatic.
Step 2: Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.
Step 3: Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.
Step 4: Add the paneer and spinach to the curry and stir until the spinach just wilts. Divide among serving plates and serve with bread and yoghurt.
Photography by Andrew Young
Recipe thanks to taste.com.au