Weight-loss
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Recipes
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2
 min read

Cauliflower Paneer Curry

This meat-free dish contains paneer, a firm cheese that adds extra protein and calcium to any meal. Eat alone, or serve with brown rice or naan.

Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer

4 servings • 40 minutes

Ingredients

  • 2 tbsp Extra Virgin Olive Oil (
  • 200 grams Paneer Cheese (cubed)
  • 1 head Cauliflower (chopped into small florets)
  • 1 White Onion (sliced)
  • 2 Garlic Cloves (minced)
  • 2 tbsp Tikka Masala Paste
  • 2 cups Tinned Tomatoes
  • 1 cup Water
  • 1 cup Frozen Peas
  • 1 cup Coriander (Leaves picked and chopped)

Directions

  1. Heat half of the oil in a non-stick pan over medium-high heat. Cook the paneer until browned and crispy, about eight to 10 minutes. Set aside on a towel-lined plate.
  2. Heat the remaining oil and cook the cauliflower and onions, about 10 minutes or until slightly tender. Stir in the garlic and tikka masala paste for one minute, until fragrant.
  3. Add the tomatoes and water. Cover and bring to a simmer for 20 minutes, or until the cauliflower is soft.
  4. Stir in the peas, paneer, and coriander until peas are cooked and everything is heated through.
  5. Divide between bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately 1 1/2 cups.

More Flavour: Add chili peppers. Use fire roasted tomatoes.

Serving Suggestions: Serve with basmati rice, naan, or chutney.

No Tikka Masala Paste: Use another curry paste instead.

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