Paneer Cheese and Sweet Potato Curry

with Roasted Cauliflower
Enjoy this satisfying one-pot with delicious garnishes!
Cals 910 · Prot 40 · Carbs 59 · Fat 57
Vegetarian
Low-Carb
Try Hello Chef Now
35 min
photo
Enjoy this satisfying one-pot with delicious garnishes!
Cals 910 · Prot 40 · Carbs 59 · Fat 57
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
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

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'.

Before you start

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

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 baking 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 over a low heat for 15-18 min, stirring occasionally. Add a splash of water if needed.
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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.
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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

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'.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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