
A deliciously tasty vegetable curry with paneer and chickpeas. Topped with spicy, crispy roasted cauliflower.
Serves
4
Prep
20 minutes
Cook
25 minutes
Nutritional Information:
Each 504g serving contains (excludes serving suggestion)
- KCal
- 352
- Carbs
- 38.9g
- Fibre
- 12.5g
- Protein
- 17.3g
- Fat
-
11.3g
(Low)
- Saturates
-
4.4g
(Low)
- Sugars
-
14.8g
(Low)
- Salt
-
0.3g
(Low)
- Fruit/Veg Portion
- 4
Ingredients
Ingredients
- 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
Method
Method
Recipe 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.