Paneer Tikka Masala with Brown Rice and Roti

Steps

1. oven to 220°C (to warm roti, if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, heat a drizzle of oil in a medium (preferably deep) fry-pan on medium-high heat. Cook onion and carrot for 3-4 minutes, until starting to soften.
4. Add salt and tikka masala paste to pan and cook for a further 1-2 minutes, until fragrant. Add stock and canned tomatoes, bring to a gentle simmer and cook for about 6 minutes, until sauce has thickened and carrot is tender.
5. Stir through peas, paneer and courgette and cook for a further 2-3 minutes, until warmed through and courgette has softened. Stir through sour cream and season with salt and pepper.
6. While curry is simmering, wrap roti breads (if using) in foil and place in oven for 6-8 minutes, until warmed through. Remove from oven and keep covered, until ready to serve.
7. spoon ¾ cup cooked brown rice into each bowl and top with paneer tikka masala. Garnish with coriander and serve roti on the side (if using).