Curried paneer with tzatziki and pitta bread
For the curried paneer
- 1 tbsp vegetable oil
- ½ courgette, chopped
- 2 spring onions, sliced
- 3 dried figs, sliced
- 100g/3½oz tinned red kidney beans, rinsed and drained
- 1 tsp tomato purée
- 1 tbsp Tabasco sauce
- 100g/3½oz paneer cheese, cubed (available in most supermarkets and asian shops)
For the tzatziki
- 1 pitta bread, lightly toasted
Heat the oil in a frying pan over a medium heat. Add the courgettes, spring onions, figs, red kidney beans, tomato puree, Tabasco sauce and cook for five minutes until the courgette is cooked through.
Add the cubed paneer and cook for three more minutes.
For the tzatziki, place the Greek yogurt, mint and spring onion into a bowl and mix well.
To serve, place the curry in a dish, top with a dollop of the tzatziki and a pitta bread on the side.