Paneer, Cauliflower and Lentil Curry

When I went to India early in the year I ate many different curries, but my favourite was one with paneer in it. I have no idea what the actual name of it was, I can't remember what else was in it, but I do remember that the paneer was delicious. Paneer is an Indian cheese that is similar in texture to haloumi, but it doesn't taste the same as haloumi, it milder and less salty. Ever since I got back from India I have wanted to try a curry with paneer in it, so this is my first attempt. The recipe for the curry is loosely based on a Women's Weekly one, but it did not have the paneer in it.

Ingredients ~

• canola oil
• 1 red onion, finely diced
• 1 clove garlic, cushed
• 1/4 tsp freshly ground cardamom
• 1/4 tsp freshly ground fennel
• 1tsp ground ginger
• 1/2 tsp ground tumeric
• 2 tsp chilli paste
• 1 heaped tbsp tomato paste
• 1/2 head cauliflower, chopped coarsely
• 1 block paneer (180g), cubed
• 2 cups vegetable stock
• 1 cup of water
• 400g can diced tomatoes
• 270mL coconut cream
• 1/3 cup dry red lentils, rinsed
• 3/4 cup frozen peas
• fresh corainder
• rice to serve

• Heat up a large pan and add a drizzle of canola oil. When the oil is hot add the onion, chilli and garlic. Fry for a few minutes until the onion is soft and translucent.
• Add the spices and tomato paste and fry for a couple of minutes, stirring, until fragrant (this aroma really helps clear the sinuses!)
• Add the cauliflower, paneer, stock, tomatoes, coconut cream and lentils and bring to the boil.
• Reduce the heat and simmer for about ten minutes. Then put the lid on and simmer for another 5 minutes. If too much liquid has been lost and it isn;t saucy enough add some of the water to thin it out. 
• Add the peas and stir until hot. 
• Serve with rice  and coriander sprinkled on top.