BUTTER PANEER CURRY WITH RICE AND COCONUT

Steps

1. Combine rice, water and a good 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Heat a drizzle of oil in a large fry pan on medium heat. Cook shallot for about 2 minutes, until tender. Add cauliflower and cook for 1 minute. Add butter curry paste with a dash of the coconut milk and cook, stirring constantly, for about 1 minute, until fragrant.
3. Add remaining coconut milk, stock and soy sauce. Simmer for about 3 minutes, until reduced slightly. While sauce simmers, cut courgette in half lengthways and slice 0.5cm.
4. Add paneer and courgette to pan and cook a further 3 minutes, until sauce has thickened. Add spinach and sultanas (if using) and stir to combine. Season to taste with salt and pepper.
5. While curry is simmering, roughly chop coriander. Toss in a small bowl with coconut thread and set aside.
6. spoon ¾ cup cooked rice into bowls and top with paneer curry, coriander and coconut mixture and a sprinkle of chilli flakes, if using. Serve with a lemon wedge on the side, if using.