Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
We’ve used paneer as a delicious addition to this quick and easy vegetarian curry.
80ml (1/3 cup) vegetable oil
300g cauliflower, cut into florets
2 carrots, peeled, coarsely chopped
2 zucchini, thickly sliced
120g (1/2 cup) butter chicken paste (medium)
400ml can coconut cream
400ml can coconut milk
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
200g pkt paneer, sliced
6 silverbeet leaves, stalks trimmed, leaves coarsely shredded
55g (1/3 cup) roasted salted cashews, coarsely chopped
1/3 cup fresh coriander sprigs
Ground paprika, to serve
4 roti, warmed, brushed with melted butter
130g (1/2 cup) Greek-style yoghurt
5 Method Steps
Step 1Heat 60ml (1/4 cup) oil in a large deep heavy-based frying pan over medium-high heat. Add the cauliflower and cook, turning occasionally, for 5 minutes or until golden. Transfer to a microwave-safe bowl.
Step 2Add the carrot to the pan. Cook for 2 minutes or until golden. Add the zucchini and cook for 3 minutes or until golden. Add the butter chicken paste and cook, stirring, for 30 seconds or until aromatic. Stir in the cream, milk and tomato paste then the chickpeas. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until the vegetables are almost tender.
Step 3Meanwhile, cover the cauliflower bowl with plastic wrap. Microwave on High for 3 minutes or until tender.
Step 4Heat the remaining 1 tbs oil in a small frying pan over medium heat. Add the paneer and cook for 2 minutes each side or until golden.
Step 5Add the silverbeet to the curry mixture and simmer for 2 minutes or until just wilted. Season. Divide the curry mixture among serving bowls. Top with the cauliflower, paneer, cashews and coriander. Sprinkle with paprika. Serve with the roti and yoghurt.