Paneer Cheese and Sweet Potato Curry

with Roasted Cauliflower

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low-carb
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low-carb
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Instructions

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1 Prep

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.

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2 Roast cauliflower

Add the cauliflower florets to a lined oven tray. Drizzle with oil and sprinkle with salt, then toss to coat. Roast for 20 min (see pro tip).

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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.

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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 vegetable stock cube. Bring to a simmer, cover with a lid and cook on a low simmer for 15-18 min, stirring occasionally. Add a splash of water if needed.

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5 Prep garnsih

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.

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6 Finish curry

Add the creampaneer 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 996 · Prot 44 · Carbs 63 · Fat 63

Ingredients

Number of people

Curry

Paneer 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 100 ML
Honey 15 Grams

To serve

Almond flakes 30 Grams
Lime 2 Piece
Fresh coriander 15 Grams
Greek yogurt 150 Grams

A satisfying one-pot with delicious garnishes!

Cooking Time: 35 min

Cals 996 · Prot 44 · Carbs 63 · Fat 63

Instructions

photo

1 Prep

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.

photo

2 Roast cauliflower

Add the cauliflower florets to a lined oven tray. Drizzle with oil and sprinkle with salt, then toss to coat. Roast for 20 min (see pro tip).

photo

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.

photo

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 vegetable stock cube. Bring to a simmer, cover with a lid and cook on a low simmer for 15-18 min, stirring occasionally. Add a splash of water if needed.

photo

5 Prep garnsih

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.

photo

6 Finish curry

Add the creampaneer 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

Number of people

Curry

Paneer 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 100 ML
Honey 15 Grams

To serve

Almond flakes 30 Grams
Lime 2 Piece
Fresh coriander 15 Grams
Greek yogurt 150 Grams
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