1 tbsp coconut oil
1 onion, finely sliced
1 green and 1 red (bell) pepper, seeded and cut into strips
1 garlic clove, crushed
1 tsp grated fresh root ginger
1 tsp mustard seeds
2 tbsp curry paste
200ml/7fl oz/¾ cup coconut milk
150g/5oz paneer cheese, diced
2 tomatoes, cut into wedges
125g/4oz baby spinach leaves
1 Heat the oil in a large pan over a low heat. Add the onion and green and red peppers and cook gently for 10 minutes or until soft.
2 Add the garlic, ginger and mustard seeds and cook gently for 1 minute. Add the curry paste and cook for 1 minute.
3 Stir in the coconut milk. Bring to the boil, then reduce the heat and simmer gently for 5 minutes.
4 Add the paneer cheese, season to taste and heat through gently. Add the tomatoes and cook for 2–3 minutes.
5 Stir in the spinach and serve immediately with boiled rice.