Red Pepper, Paneer & Coconut Curry

Cut the pepper[s] in half and deseed (scrape the pith out with a teaspoon), then cut into thin strips 

Peel and slice the onion[s] finely

Boil a kettle

Chop the paneer into bite-size pieces 

Heat a large, wide-based pan (preferably non-stick) with a matching lid and a drizzle of vegetable oil over a medium-high heat

Once hot, add the paneer and cook for 2-3 min, turning occasionally until golden, then transfer to a plate and set aside, reserving the pan

Return the pan to a medium-high heat - if it's looking a little dry add a drizzle of vegetable oil

Once hot, add the pepper, onion and a large pinch of salt and sugar and cook for 3 min, then reduce the heat to low and cook for 15 min or until softened and caramelised

Meanwhile, place the coconut cream sachet[s] in a mug and cover with boiled water

Peel the ginger (scrape the skin off with a teaspoon) and the garlic, then finely chop (or grate) both

Bash the lemongrass, cut it down the middle lengthways, remove the tough outer leaves (keep for step 5) and chop the innards finely 

Add the rice, 350ml [700ml] water and the outer lemongrass leaves to a pot with a matching lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water is absorbed and the rice is cooked

Once softened, add the garlic, lemongrass innards, ginger, curry powder and nigella seeds to the onion and peppers, increase the heat to medium and cook for 2 min

Add 300ml [600ml] boiled water to the pan with the coconut cream and 1/2 [1] stock cube, then stir to combine

Cover and cook for 3-4 min or until a curry sauce forms 

Meanwhile, trim then slice the spring onion[s] finely 

Return the paneer to the pan, stir to coat it in the sauce and warm through