Mushroom Curry

Preheat the oven to 200°C.

Heat half the oil in a large flameproof casserole over medium heat. Add mushroom and cook for 5-8 minutes or until softened and golden. Add remaining 1 tbs oil, then garlic, ginger, onion, chilli and spices. Cook for a further 2 minutes, stirring continuously, or until the spices are toasted and fragrant, and the onion has softened. Add the tomato, mango chutney and coconut milk, and stir to combine. Season. Bring to a simmer, then scatter over paneer.

Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly.

Serve the curry with rice, coriander leaves and lime wedges.