Creamy Paneer Curry
"I'm having an early dinner today and it's so good: creamy paneer curry with eggplant, carrots, spinach, coconut milk and lots of sprouts, fresh herbs, spring onions and black sesam with a side of rice. I added some soaked and blended cashews to the curry again to get the creamy consistence. Hope you all have the best weekend!"
-- @k_a_t_h_r_i_n
Recipe Intro From k_a_t_h_r_i_n
This curry is vibrant and has so much flavor!

Makes 4 servings

2 yellow onion, diced
2 garlic glove, diced
2 eggplants, diced
8 carrots, diced
4 big handful of baby spinach
2 cupsorganic paneer, diced
1 large piece of fresh ginger, peeled and grated

2 tbsp coconut oil, melted
2 cans of coconut milk
1 tsp chili flakes
2 tbsp curry powder
1 tbsp ground turmeric
sea salt and freshly ground pepper, to taste

spring onions
fresh cilantro

Heat melted coconut oil in a pan for about 1 minute. Add eggplant, carrots, garlic, ginger and the dried spices and roast for another 5 minutes until everything smells delicious.

Add coconut milk and let it simmer for 10 minutes. Add the spinach and the paneer and let it simmer for another 5 minutes.

Top with cilantro, spring onions, sprouts and chili flakes and serve with a side of rice.