Paneer, Cashew & Mango Curry

Name: Paneer, Cashew & Mango Curry
Yield: Serves 2
Cuisine: Indian
Ingredients: 50 g/2 oz/scant ¼ cup coconut cream; 1 tsp sugar; 1 tsp salt; 50 g/2 oz/⅓ cup cashew nuts; ½ large mango, flesh diced into 1cm/½in pieces; 100 ml/3½ fl oz/scant ½ cup water, or as needed; 225 g/8 oz paneer, chopped into small chunks; lemon juice, to taste; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; ¼ tsp chilli powder; ½ tsp black mustard seeds; 2 tbsp vegetable oil; 2.5 cm/1 in piece of fresh ginger, peeled and finely chopped; 1 red onion, roughly chopped; 1 green chilli, finely chopped; 2 garlic cloves, finely chopped or crushed; 2 tbsp garam masala; handful of fresh coriander/cilantro, roughly chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

A fruity, nutty, creamy, sunshiney delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour. Your summertime supper sorted! It is easily doubled to serve four.

Ingredients

2 tbsp vegetable oil
½ tsp black mustard seeds
1 red o

Method

Heat the oil in a large non-stick pan that has a lid over a medium heat. When hot, add the mustard seeds and let sizzle, then add the onion and cook for 5–6 minutes, or until starting to soften.
Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar.
Add the paneer and cook for

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