Paneer Cheese and Sweet Potato Curry
with Roasted Cauliflower
Enjoy this satisfying one-pot, topped with delicious garnishes!
Cals 882 · Prot 40 · Carbs 83 · Fat 48
Vegetarian
Low Carb
35 min
Enjoy this satisfying one-pot, topped with delicious garnishes!
Cals 882 · Prot 40 · Carbs 83 · Fat 48
Vegetarian
Low Carb
Ingredients
Curry
Paneer
4*
250 Grams
Sweet potatoes
400 Grams
Cauliflower
300 Grams
Brown onion
1 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
15*
1 Piece
Cooking cream
4*
100 ML
Honey
15 Grams
To serve
Almond flakes
1*2*
30 Grams
Lime
2 Piece
Fresh coriander
15 Grams
Allergens
*4 Milk, *15 Celery, *1 Peanuts, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3684 / 882 |
| Fats (g) | 48.1 |
| of which saturated (g) | 26.7 |
| Carbohydrates (g) | 83 |
| of which sugars (g) | 25.6 |
| Fibers (g) | 16.3 |
| Proteins (g) | 40.3 |
| Salt (g) | 1.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
Tip! Don't feel like using the oven? Boil or steam the cauliflower, or grate and fry it to make cauliflower 'rice'.
2 Prep
- Meanwhile, chop the paneer into cubes.
- Peel and chop the sweet potatoes into bite-size cubes.
- Peel and chop the onion.
3 Start curry
- Heat a pan or a pot over a medium-high heat with a drizzle of oil.
- Once hot, add the onion.
- Fry with a pinch of salt for 5 min.
- Add the sweet potatoes.
- Cook for 2-3 min further.
4 Simmer
- Add the tomato paste, ginger garlic paste, paprika, madras curry (spicy!), garam masala and chilli powder (spicy!).
- Stir for 1 min.
- Add the measured water and 0.5 vegetable stock cube.
- Bring to a simmer and cover with a lid.
- Cook over a low heat for 15-18 min, stirring occasionally.
- Add a splash of water if needed.
5 Prep garnsih
- Meanwhile, toast the almond flakes in a hot, dry pan for 1-2 min.
- Transfer to a plate.
- Set almond flakes aside.
- Slice the lime into wedges.
- 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.
- Serve the Paneer Cheese and Sweet Potato Curry with Roasted Cauliflower.
- Sprinkle with the toasted almond flakes.
- Garnish with lime wedges and fresh coriander.
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