RECIPES

Serve 4 with rice

• 1/3 cup coconut oil
• 1 tbs ground ginger
• 1 tbs ground coriander
• 1 tbs ground cumin
• 3 tbs garam masala
• ¼ tsp chilli powder (more or less if you prefer)
• 1 tsp salt
• 4 garlic cloves, minced
• 1 small brown onion, finely diced
• ½ cup NuVitality Roasted Macadamias
• 2 400g can crushed tomatoes
• 1 cup cherry tomatoes (optional but a great addition)
• 1 cup natural yoghurt
• 400g paneer, cubed
• ½ cup vegetable stock
• fresh coriander to serve

1. Heat oil in a non-stick heavy based saucepan until melted; add onion and garlic and sauté for 5 minutes. While this is cooking, place macadamias into a mortar and crush until quite smooth and buttery with a pestle (you can leave the nuts quite chunky for added texture).
2. Add all spices, salt and macadamia paste to the pan and cook stirring for a further minute until fragrant.
3. Add stock, cherry tomatoes and crushed tomatoes and simmer on low for 15 minutes.
4. Meanwhile, in another non-stick fry-pan, fry the paneer cubes until golden on both sides and set aside.
5. After 15 minutes, stir in natural yoghurt and cook for another 5 minutes.
6. Serve in a large bowl and top with golden paneer cubes and fresh coriander.