Creamy Tomato and Paneer Curry | Elmlea

Ingredients

• 2 tbsp vegetable oil
• 1 onion finely sliced
• 3 large garlic cloves sliced
• thumb sized fresh root ginger finely chopped
• 2 tbsp mild curry paste
• 400 g tinned tomatoes chopped
• 1 aubergine cut into 3 cm pieces
• 1 red pepper deseeded cut into chunks
• 226 g pack paneer cubed
• 4 tomatoes quartered
• 100 ml Elmlea single cream
• rice to serve
• handful coriander to serve
• 20 g flaked almonds toasted