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Roasted cauliflower, paneer and chickpea curry

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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
301
Carbs
35.80g
Fibre
12.00g
Protein
18.10g
Fat
6.90g
Saturates
2.50g
Sugars
13.90g
Salt
2.50g
Portion Fruit & Veg
4
Ingredients
Ingredients
2 tsp oil
500g cauliflower, in small florets
2 tsp turmeric
2 onions, chopped
1 large sweet potato, cubed
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
Method
  1. Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet with 1 tsp of oil.
  2. Rinse the cauliflower in cold water, shake off any excess, then add to a bowl. Sprinkle with turmeric and mix well. Place on the baking sheet and roast for 20 minutes, until the edges are starting to char, then set aside.
  3. Meanwhile, add 1 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned.
  4. Add the sweet potato, red pepper, garlic, cumin and curry paste, then cook for a further 2-3 minutes, stirring regularly.
  5. Pour over the stock, mix well, cover, then simmer for 8-10 minutes until the potato is almost tender.
  6. Add the paneer, chickpeas and peas, then continue to boil without the lid for 5-6 minutes. Stir in the yogurt and serve topped with the roasted cauliflower.
Chefs 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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