Recipe may contain peanuts, milk, sesame and lactose.
Low-cal, gluten-free and packed with lean protein, this hearty curry truly is a one-pot wonder.
2 tsp macadamia oil
200g paneer cheese, drained, cut into 2cm pieces
1 large red onion, finely chopped
1 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 long fresh green chilli, deseeded, finely chopped, plus extra sliced chilli, to serve
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tbsp no-added-salt tomato paste
4 large tomatoes, peeled, chopped
150g frozen peas
200g cauliflower, cut into small florets
Fresh coriander leaves, to serve
2 cups steamed brown rice, to serve
3 Method Steps
Step 1Heat half the oil(2 tsp macadamia oil) in a large saucepan over medium-high heat. Cook the paneer (200g paneer cheese, drained, cut into 2cm pieces), in batches, for 1-2 minutes each side or until golden. Transfer to a plate.
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Step 2Reduce heat to medium. Add remaining oil and onion (1 large red onion, finely chopped). Cook, stirring, for 3-4 minutes or until softened. Add ginger (1 tbsp finely grated fresh ginger), garlic (2 garlic cloves, crushed), chilli (1 long fresh green chilli, deseeded, finely chopped, plus extra sliced chilli, to serve), cumin (2 tsp ground cumin), ground coriander (2 tsp ground coriander) and turmeric (1 tsp ground turmeric) and cook, stirring, for 3-4 minutes or until aromatic. Stir in tomato paste (2 tbsp no-added-salt tomato paste) and cook for 1 minute. Add tomato (4 large tomatoes, peeled, chopped) and 250ml (1 cup) water. Bring to the boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
Step 3Add the cauliflower. Simmer, covered, for 5 minutes or until tender. Add the peas and paneer and simmer for 3-4 minutes or until peas are tender. Sprinkle with extra chilli and coriander. Serve with brown rice.
All quantities above are averages