Paneer Madras Curry with Long Grain Brown Rice

Bring a saucepan of salted water to the boil.

Peel and finely chop the garlic and ginger.

Julienne the green capsicum.

Chop the aubergine and paneer into bite sized cubes.

Add the oil to a saucepan and heat over medium-high heat.

Add the garlic and ginger to the pan and cook until fragrant.

Add the curry paste and water to the pan and cook until a thin paste forms.

Add the chopped tomato and stir through.

Add the brown rice to the boiling water and cook for around 13 mins or until tender.

Add the capsicum, paneer and aubergine to the curry sauce.

Juice the lemon and reserve the correct amount.

Stir through the lemon juice into the sauce.

Stir through the cream, lower the heat and simmer.

Drain the rice.

Distribute the rice among serving plates.

Serve the curry alongside the rice.