Paneer & Mango Curry

Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place rice and water in a medium pot and bring to the boil over a medium-high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.

Heat the olive oil in a medium frying pan over a medium-high heat. Add the paneer and cook for about 2 minutes or until browned. Remove from the pan and set aside.

Add the onion to the same frying pan, still on a medium-high heat and cook, stirring, for 3 minutes or until soft. Add the ginger, chilli and mild curry powder and cook, stirring, for 1 minute or until fragrant. Add 2 tablespoons of water to lift the curry powder from the base of the pan then add the mango, coconut milk and warm water. Stir to combine well. Reduce the heat to medium-low and simmer for 10 minutes, or until the sauce has thickened slightly and the mango has broken down. Add the paneer and stir until heated through. Season to taste with salt and pepper.