A deliciously tasty vegetable curry with paneer and chickpeas. Topped with spicy, crispy roasted cauliflower.
Serves 4
Prep 20 minutes
Cook 25 minutes
Ingredients
2 tsp oil
500g cauliflower, in small florets
2 tsp turmeric
2 onions, chopped
1 large sweet potato, cubed
1 red pepper, chopped
3 cloves garlic, crushed
1 tsp ground cumin
1 tbsp medium curry powder paste
1 low-salt vegetable stock cube, dissolved in 400ml water
100g paneer
240g chickpeas, drained
80g frozen peas, defrosted
2 tbsp 0% fat yogurt
Method
- Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet with 1 tsp of oil.
- Rinse the cauliflower in cold water, shake off any excess, then add to a bowl. Sprinkle with turmeric and mix well. Place on the baking sheet and roast for 20 minutes, until the edges are starting to char, then set aside.
- Meanwhile, add 1 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned.
- Add the sweet potato, red pepper, garlic, cumin and curry paste, then cook for a further 2-3 minutes, stirring regularly.
- Pour over the stock, mix well, cover, then simmer for 8-10 minutes until the potato is almost tender.
- Add the paneer, chickpeas and peas, then continue to boil without the lid for 5-6 minutes. Stir in the yogurt and serve topped with the roasted cauliflower.
Chefs tips
- Experiment with mixed beans or cannellini beans rather than chick peas.
- Try adding different vegetables such as 150g fresh spinach or mushrooms.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave, then reheat until piping hot throughout.
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