Pea & tomato curry
Impress vegetarian friends with this easy curry which uses the Indian cheese paneer
6
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Vegetarian
- Fry the paneer in 2 tbsp of oil until golden brown. Scoop out. Fry the onion mix until fragrant, about 5 minutes. Stir in the spices, then the tomatoes and stock, and simmer for 10 mins until thickened. Add the paneer and peas and cook for 5 minutes.
Frozen goodness
Most peas are frozen directly after harvesting, which means they retain nearly all of their vitamins
388 kcalories, protein 19.7g, carbohydrate 15.8g, fat 27.7 g, saturated fat 11.2g, fibre 5.2g, salt 2.57 g
Recipe from olive magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/4176/
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Ingredients
- 250g paneer (indian cheese), cut into chunks
- 4 very ripe tomatoes , roughly chopped
- 1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
- 300g frozen peas , defrosted
- oil
- spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
- 300ml vegetable stock or water
Search Good Food
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Vegetarian
Ingredients
- 250g paneer (indian cheese), cut into chunks
- 4 very ripe tomatoes , roughly chopped
- 1 onion , chopped and whizzed to a purée with a thumb sized piece of ginger and clove of garlic
- 300g frozen peas , defrosted
- oil
- spice mix made from 2 tsp garam masala , ½ tsp turmeric and a pinch cayenne
- 300ml vegetable stock or water
388 kcalories, protein 19.7g, carbohydrate 15.8g, fat 27.7 g, saturated fat 11.2g, fibre 5.2g, salt 2.57 g
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