Paneer Veggie Curry (V)

Heat a splash of oil in a large saucepan over medium-high heat. Add the paneer and cook, turning every now and then until browned. This will take around 5 mins. When browned transfer to a plate and add the sweet potato and the garam massala to the pan. Stir to coat the potato in the spice and cook until fragrant, 2 mins.

Add the chopped tomatoes and water (see ingredients for amount). Bring to the boil then stir in and dissolve the stock powder. Lower the heat to medium, cover with a lid and allow the curry to simmer away until the sweet potato starts to soften, 15-20 mins.

Pour the water for the rice (see ingredients for amount) into another large saucepan and bring to the boil. When boiling, stir in a pinch of salt, the turmeric and the rice. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

When the curry has been cooking for 10-15 mins, stir in the courgette and leave to cook without the lid for another 5-10 mins until the veggies are so and the sauce is thick and tomatoey. Taste and add a pinch of sugar if it needs a bit of sweetness. Return the paneer to the pan and simmer until the paneer is piping hot, another 2 mins. Taste and season with salt and pepper if necessary. Get ready to serve.