Broccoli and paneer saag curry | Women's Weekly Food

Ingredients

• 2 tablespoons extra virgin olive oil
• 400 g paneer cheese, cut into 2cm pieces
• 2 large heads broccoli (800g), cut into florets
• 1 medium onion (150g), chopped finely
• 1 bunch coriander (cilantro), leaves reserved, stems and roots chopped finely
• 2 tablespoons grated fresh ginger
• 2 teaspoons garam masala
• 400 g can diced tomatoes
• 2½ cups (625ml) vegetable stock
• 1 bunch English spinach (300g), washed, leaves picked
• 300 g sugar snap peas, trimmed
• 2 tablespoons lemon juice