Malaysian paneer curry (6p)

2 onions

2 garlic cloves

1 green chili

2 table spoons coconut oil

1 table spoon ghee

4 cm fresh ginger

1 table spoon mustard seeds

2 table spoons garam masala

1 tea spoon cardamom (crushed)

1 table spoon cumin

1 table spoon turmeric

salt and pepper

2 table spoons tomato paste

2 tomatoes or 100 g cherry tomatoes

1 pepper

0,5 cauliflower

3 dl water

1 can tomatoes

500 g spinach

500 g paneer or halloumi

3 spring onions

Peel and cut the onion and garlic and fry in the coconut oil and ghee. Add grated fresh ginger and all the spices, tomato paste, salt and pepper and fry for a few minutes. Add water if it gets to dry. Cut the vegetables and add to the pot and fry for two minutes. Add water and canned tomatoes and spinach and boil for 15-20 minutes. Cut the paneer or halloumi in cubes, slice the spring onion and add to the pot. Cook for 10 minutes. Serve with rice or oven roasted butternut squash.