Paneer Cheese and Sweet Potato Curry

with Roasted Cauliflower
Enjoy this satisfying one-pot with delicious garnishes!
395 Reviews
Cals 861 · Prot 37 · Carbs 85 · Fat 46
Vegetarian
Low-Carb
Try Hello Chef Now
35 min
Paneer Cheese and Sweet Potato Curry with Roasted Cauliflower
Enjoy this satisfying one-pot with delicious garnishes!
395 Reviews
Cals 861 · Prot 37 · Carbs 85 · Fat 46
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Paneer 4*
250 Grams
Sweet potatoes
400 Grams
Cauliflower
300 Grams
Brown onion
0.5 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Ginger garlic paste
10 Grams
Paprika powder
2 Grams
Madras curry powder
2 Grams
Garam masala
2 Grams
Chilli powder
2 Grams
Water
200 ML
Vegetable stock cube
0.5 Piece
Cooking cream 4*
100 ML
Honey
15 Grams
To serve
Almond flakes 2*
30 Grams
Lime
2 Piece
Fresh coriander
15 Grams

Allergens

*4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast cauliflower

1 Roast cauliflower

Preheat the oven to 200°C/180°C fan. Separate the cauliflower into florets. Add the cauliflower florets to a lined baking tray. Drizzle with oil and sprinkle with salt, then toss to coat. Roast for 20 min (see pro tip).
Tip! Don't feel like using the oven? Boil or steam the cauliflower, or grate and fry it to make cauliflower 'rice'.
Prep

2 Prep

Meanwhile, chop the paneer into cubes. Peel and chop the sweet potatoes into bite-size cubes. Peel and chop the onion.
Start curry

3 Start curry

Heat a pan or a pot over a medium-high heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the sweet potatoes and cook for 2-3 min further.
Simmer

4 Simmer

Add the tomato paste, ginger garlic paste, paprika, madras curry (spicy!), garam masala and chilli powder (spicy!) and stir for 1 min. Add the measured water and 0.5/1/1 vegetable stock cube. Bring to a simmer, cover with a lid and cook over a low heat for 15-18 min, stirring occasionally. Add a splash of water if needed.
Prep garnsih

5 Prep garnsih

Meanwhile, toast the almond flakes in a hot, dry pan for 1-2 min. Transfer to a plate and set aside. Slice the lime into wedges and chop the fresh coriander leaves.
Finish curry

6 Finish curry

Add the cream, paneer cubes and honey to the curry. Cook for a final 1-2 min. Check the seasoning. Divide the roasted cauliflower and the paneer curry among bowls and sprinkle with the toasted almond flakes. Garnish with lime wedges and fresh coriander.
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