2 tbsp. olive oil (1 for curry, 1 for paneer)
Handful fresh green beans
2 carrots, chopped
1 large zucchini, chopped
1 cup pumpkin, diced
1 block Paneer, cubed (can be replaced by Halloumi if you prefer)
½ cup of diced pineapple or 2 to 3 slices (chopped)
1 brown onion, finely sliced
1 jar Patak’s Korma Curry Sauce 450g
1 cup coconut milk ¼ cup cashew nuts
Cut fruit, veggies, nuts and paneer into small bite size pieces.
Heat oil and sauté onion in a deep pan for 3 minutes until softened.
Add pumpkin and cook first for approx. 10- 15 minutes to soften.
Add all the other vegetables and sauté for further 5 minutes.
Add Patak’s Korma Curry Sauce, simmer on low for approx. 20 minutes or until veg is cooked.
Add cashew nuts and coconut milk to thin down, stir for 3 minutes and remove from heat.
For paneer: Heat 1 tbsp. oil in fry pan, cook paneer, turning every two minutes until golden brown.
Add cooked paneer to curry and serve with a garnish of crushed cashew nuts and coriander.