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Cauliflower, paneer & pea curry

Cauliflower, paneer & pea curry in a white pot with rice

Cauliflower, paneer & pea curry

Name: Cauliflower, paneer & pea curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp sunflower oil; 225g pack paneer cut into cubes; 1 head of cauliflower broken into small florets; 2 onions thickly sliced; 2 garlic cloves crushed; 2 heaped tbsp tikka masala paste; 500g carton passata; 200g frozen peas; small pack coriander roughly chopped; basmati rice or naan breads, to serve; raita or your favourite chutney, to serve

Emily Kydd

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.7 out of 5.192 ratingsRate

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Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare

Freezable

Healthy

High-protein

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
225g pack paneer

cut into cubes
1 head of cauliflower

broken into small florets
2 onions

thickly sliced
2 garlic cloves

crushed
2 heaped tbsp tikka masala paste
500g carton passata
200g frozen peas
small pack coriander

roughly chopped
basmati rice

or naan breads, to serve
raita

or your favourite chutney, to serve

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Nutrition: per serving

kcal321
fat14g

low
saturates4g
carbs21g
sugars15g
fibre9g
protein23g

high
salt0.4g

Method

step 1

Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
step 2

Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

Recipe from Good Food magazine, December 2014

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A star rating of 4.7 out of 5.192 ratings

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