Coconut Paneer Curry With Cashew Rice

Boil a kettle

Cut the paneer into bite-size cubes, cover in boiled water and set aside

Chop the cashews roughly then add them to a dry pot (with a matching lid) over a medium-low heat and toast for 1-2 min or until just starting to brown (you will use this pot for your rice)

Add the basmati rice to the pot with the toasted cashews, stir and toast for a further 1 min

Add 350ml [700ml] cold water and a pinch of salt to the pot and bring to the boil over a high heat, then reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel and dice the onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced onion and a pinch of salt

Cook for 5 min or until the onion has softened slightly, then reduce the heat to medium and cook for a further 2-4 min

Meanwhile, peel and chop (or grate) the ginger finely

Add the chopped ginger and cumin seeds to the pan and cook for a further 1 min

Add the ground turmeric, ground coriander, curry powder,  a generous pinch of pepper and a large knob of butter to the pan and cook for 2 min

Meanwhile, remove the coconut cream from the sachet[s] and chop roughly

Dissolve the coconut and the vegetable stock cube[s] in 300ml [600ml] boiled water - this is your coconut stock

Add the coconut stock to the pan and cook for a further 6 min allowing the sauce to reduce a little

Meanwhile, chop the coriander finely, including the stalks, keeping the stalks and leaves separate

Add the coriander stalks to the pan

Drain the paneer and add it to the pan

Reduce the heat to low and cook for a further 5 min allowing the sauce to thicken a little further

Taste for seasoning, adding more salt and pepper if needed - this is your coconut paneer curry