Veggie curry

Portions

Ingredients

Boil potatoes until soft (~20 mins), drain and set aside.
Meanwhile, cook the onions in a large saucepan on a medium heat until transparent (~5 mins).
Stir in the curry powder, ground ginger and garam masala with the onions, add a small amount of water and cook for one minute.
Add the tomatoes, yoghurt and potatoes to the onions, bring to the boil.
Cover and simmer for 20 minutes.
Gently fry the paneer cheese until browned and add to the simmering pot.

Portions can frozen and re-heated in the microwave until piping hot throughout.