Ingredients

Method

• 1 x 200 g pack Woolworths paneer
• olive oil, for drizzling
• sea salt, to taste
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 50 g Woolworths korma paste
• 1 x 400 g can coconut cream
• 3–4 T plain double-cream yoghurt
• 50 g Woolworths dried apricots, chopped
• 1 x 250 g sachet Woolworths fully cooked coconut jasmine rice
• mint, for serving
• coriander, for serving
• For the minted yoghurt drizzle, blend:
• 1⁄2 cup Woolworths double-cream plain yoghurt
• 15 g mint
• 1 lime, juiced
• 2 T water
• sea salt, to taste

Method

Ingredients

1. Preheat a grill pan. Cut the paneer into even, bite-sized blocks, drizzle with olive oil and season. Grill each block of cheese until golden and crisp, remove and set aside.

2. Fry the onion and garlic in a little olive oil until translucent. Add the korma paste and fry for 5 minutes over a medium to low heat.

3. Add the coconut cream and reduce the heat to low. Cook for 5 minutes, stirring occasionally, until slightly reduced. Stir through the yoghurt and half the apricots, then season to taste.

4. Heat the rice in the microwave according to package instructions. Toss the paneer through the hot korma sauce and spoon over the rice. Serve with the remaining apricots, the herbs and drizzle over the minted yoghurt.

Find more vegetarian recipes here. 

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen