It is unfortunate that a university education did not prepare me for standing with a baby balanced on a chair in M&S at 8 in the morning doing exercises to help him poo while mystified French teenagers looked on. Nor for helping me pretend to be a narwhal. These modules ought to be compulsory.
I feel like tamarind is an underused gem. Sweet and sour and tangy, it should go on everything. In this instance, it goes on paneer and is served with sweet potato and broccoli mash. Much to my mother’s vindication, I like broccoli, but if you don’t and you feel like you should eat more, this is a good way to do it.
For a vegan option, or to reduce the fat content, replace the paneer with firm tofu.
PS. Feel free to FOF (ahem, follow on Facebook)
TIME 20 minutes
1 block of paneer (I recommend the Everest brand in Tesco)
2 green peppers
4 sweet potatoes
Half a head of broccoli
1 tin of sweetcorn
2 tablespoons of tamarind sauce (I use the East End brand, £1 in Tesco Asian section)
Coconut oil for frying
Chilli flakes to season
Dice the sweet potatoes into small cubes (the smaller they are, the quicker they’ll boil) and put them in a saucepan with the broccoli. Cover with boiling water and cook until very soft (about 12 minutes).
While these cook, cube the paneer and chop the peppers into chunks. Heat the coconut oil and add the peppers. As these begin to soften, add the paneer. Once everything has lightly browned, stir through the tamarind sauce and cook for another two minutes until sticky.
Drain the vegetables, mix in a can of sweetcorn, and mash.
Serve garnished with chilli flakes.