Coriander Curry

Prepare the Curry Base Heat oil (2 tbsp) in a pan and sauté the finely chopped onion (1) until golden brown. Add minced garlic and grated ginger, and sauté until fragrant. Add the pureed tomatoes (2) and cook until the oil (2 tbsp) separates. Pour in the coconut milk (½ cup) and season with salt.

Prepare the Spice Mix In a small bowl, mix together the coriander powder (1 tbsp), cumin powder (1 tsp), turmeric powder (½ tsp), red chili powder (¼ tsp), and garam masala (½ tsp). Set aside.

Cook the Vegetables Add the mixed vegetables (and paneer (1 cup), if using) to the curry base. Stir in the spice mix and simmer until the vegetables are tender and the flavors are well combined.

Serve Garnish the coriander curry with freshly chopped coriander leaves. Serve hot with steamed rice or naan bread.