Paneer Cheese and Sweet Potato Curry
with Roasted Cauliflower
Instructions
1 Prep ingredients
Preheat the oven to 200°C/180°C fan. Chop the paneer into cubes. Peel and chop the sweet potatoes into bite-size cubes. Separate the cauliflower into florets. Peel and chop the onion.
2 Roast cauliflower
Add the cauliflower florets to a lined oven tray. Drizzle with oil and sprinkle with salt, then toss to coat. Roast in the oven for 20 min (see pro tip).
3 Start curry
Meanwhile, 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.
4 Add and 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 vegetable stock cube. Bring to a simmer, cover with a lid and cook on a low simmer for 15-18 min, stirring occasionally. If the stew dries too much, add a splash of water.
5 Toast and fry
Toast the almond flakes in a hot, dry pan for 1-2 min. Remove from the pan and set aside. Slice the lime to wedges and chop the fresh coriander leaves.
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. Serve with the Greek yogurt.
Tips for fussy eaters
Separate a batch, leaving the spicy ingredients out. Serve over rice.
Pro tip
Don't feel like using the oven? Boil or steam the cauliflower, or grate and fry it to make cauliflower 'rice'.
A satisfying one-pot with delicious garnishes!
Cooking Time: 35 min
Cals 1043 · Prot 41 · Carbs 54 · Fat 73
Ingredients
Curry
To serve
A satisfying one-pot with delicious garnishes!
Cooking Time: 35 min
Cals 1043 · Prot 41 · Carbs 54 · Fat 73
Instructions
1 Prep ingredients
Preheat the oven to 200°C/180°C fan. Chop the paneer into cubes. Peel and chop the sweet potatoes into bite-size cubes. Separate the cauliflower into florets. Peel and chop the onion.
2 Roast cauliflower
Add the cauliflower florets to a lined oven tray. Drizzle with oil and sprinkle with salt, then toss to coat. Roast in the oven for 20 min (see pro tip).
3 Start curry
Meanwhile, 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.
4 Add and 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 vegetable stock cube. Bring to a simmer, cover with a lid and cook on a low simmer for 15-18 min, stirring occasionally. If the stew dries too much, add a splash of water.
5 Toast and fry
Toast the almond flakes in a hot, dry pan for 1-2 min. Remove from the pan and set aside. Slice the lime to wedges and chop the fresh coriander leaves.
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. Serve with the Greek yogurt.
Tips for fussy eaters
Separate a batch, leaving the spicy ingredients out. Serve over rice.
Pro tip
Don't feel like using the oven? Boil or steam the cauliflower, or grate and fry it to make cauliflower 'rice'.
Ingredients
Curry
To serve
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