In this vegetarian turnip sweet potato, and paneer curry, root veggies get the chance to shine.
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Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 mins or until soft and light golden. Add the garlic, ginger, turmeric, coriander, cumin and cayenne pepper and stir for 30 secs or until aromatic.
Add the tomato, stock and coconut milk and stir to combine. Add the turnip. Cover and bring to a simmer. Reduce heat to medium-low and cook for 20 mins or until turnip is almost tender.
Add the sweet potato and cook, covered, for a further 15 mins or until vegetables are tender. Stir in the paneer and spinach and cook until heated through. Season. Divide curry among serving bowls. Serve with mint leaves, rice, pappadums and yoghurt.
COOK. STORE. SAVE.
Smart swap: To save even more at the checkout, use firm tofu instead of paneer in this curry.
Use it up: Feel free to add even more veg, such as broccoli and capsicum, to this curry if you have some on hand to use up.