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Roasted cauliflower, paneer and chickpea curry

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Roasted cauliflower, paneer and chickpea curry
A deliciously tasty vegetable curry with paneer and chickpeas. Topped with spicy, crispy roasted cauliflower.
Serves
4
Prep
20 minutes
Cook
25 minutes
Each 504g serving contains (excludes serving suggestion)
KCal
352
Carbs
38.9g
Fibre
12.5g
Protein
17.3g
Fat
11.3g
Saturates
4.4g
Sugars
14.8g
Salt
0.3g
Fruit/Veg Portion
4
Ingredients

Ingredients

2 tsp oil
500g cauliflower, in small florets
2 tsp turmeric
2 onions, chopped
1 large sweet potato, cubed (300g)
1 red pepper, chopped
3 cloves garlic, crushed
1 tsp ground cumin
1 tbsp medium curry powder paste
1 low-salt vegetable stock cube, dissolved in 400ml water
100g paneer
240g chickpeas, drained
80g frozen peas, defrosted
2 tbsp 0% fat yogurt
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Method

Recipe tips
  • Experiment with mixed beans or cannellini beans rather than chick peas.
  • Try adding different vegetables such as 150g fresh spinach or mushrooms.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave, then reheat until piping hot throughout.
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