Roasted cauliflower, paneer and chickpea curry
Nutrition Facts
each servingIngredients
all 14 types- 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
Directions
6 steps in totalPreheat the oven180°C/gas mark 4 and lightly oil a baking sheet with 1 tsp of oil.
Rinse thecauliflower 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 20minutes, until the edges are starting to char, then set aside.
Meanwhile, add 1tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened,but not browned.
Add the sweetpotato, red pepper, garlic, cumin and curry paste, then cook for a further2-3 minutes, stirring regularly.
Pour over thestock, mix well, cover, then simmer for 8-10 minutes until the potato isalmost tender.
Add the paneer, chickpeasand peas, then continue to boil without the lid for 5-6 minutes. Stir inthe yogurt and serve topped with the roasted cauliflower.
