PER SERVING | 410cals | PROTEIN 21g | CARBS 15g | FAT 28g | FIBRE 7g

Leek, pea and paneer curry

SERVES 4 | PREP 15 mins | COOK 10 mins

An easy, tasty, high-protein green curry. Serve with roasted cauliflower (see page 208) and, on a non-fast day, you could have a Wholemeal mini flatbread (see page 236) or a small portion of brown rice and a dollop of full-fat live Greek yoghurt.

• 2 tbsp canola or coconut oil
• 2 large leeks, trimmed and finely sliced
• 1 × 225g pack paneer cheese, cut into 1.5cm cubes
• 1 tbsp medium curry powder
• 2 tsp cumin seeds
• 15g fresh root ginger, peeled and finely chopped, or 1 tsp ground ginger
• 2 large garlic cloves, peeled and finely chopped
• 300g frozen peas
• 20g fresh coriander, leaves roughly chopped, plus extra to serve
• 200g full-fat live Greek yoghurt

1. 1. Heat the oil in a large non-stick frying pan over a medium heat. Add the leeks and paneer and fry gently for 5 minutes, stirring and turning the paneer regularly, until browned on most sides.
2. 2. Add the curry powder, cumin, ginger and garlic. Stir for about 30 seconds, then add the peas and pour over 250ml water. Bring to a simmer and cook for 2–3 minutes, stirring gently, until the peas are hot. Add an extra splash of water, if needed.
3. 3. Stir in the coriander and season to taste with salt and ground black pepper. Divide between four warmed dishes, top with the yoghurt and sprinkle with the remaining coriander to serve.