Step 1

Before starting, wash and dry all produce.Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Rinse rice using a strainer. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 25-26 min. Remove pot from heat and set aside, still covered.

Step 2

While rice cooks, cut paneer into 1/2-inch cubes. Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate and set aside. Add paneer to the same pan. Pan-fry, tossing occasionally, until crispy and golden-brown, 4-5 min. Transfer to another plate and set aside.

Step 3

While paneer cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.

Step 4

Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add garlic, ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Add sweet potatoes, coconut milk, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until sweet potatoes are fork-tender and curry thickens slightly, 10-12 min.

Step 5

While curry cooks, zest half the lime (zest whole lime for 4 ppl), then cut into wedges . When sweet potatoes are tender, add peas and paneer to the pan. Stir together to coat. Season with salt and pepper.

Step 6

Fluff rice with a fork, then stir in lime zest and season with salt. Divide rice between bowls and top with curry. Sprinkle over cashews. Squeeze over a lime wedge, if desired.