Name: Roasted cauliflower, paneer and chickpea curry
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 4
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

Roasted cauliflower, paneer and chickpea curry

A deliciously tasty vegetable curry with paneer and chickpeas. Topped with spicy, crispy roasted cauliflower.

Serves

Prep

20 minutes

Cook

25 minutes

Each 504g serving contains (excludes serving suggestion)

KCal

352

Carbs

38.9g

Fibre

12.5g

Protein

17.3g

Fat

11.3g

Saturates

4.4g

Sugars

14.8g

Salt

0.3g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

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Method

Step 1

Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet with 1 tsp of oil.

Step 2

Rinse the cauliflower 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 20 minutes, until the edges are starting to char, then set aside.

Step 3

Meanwhile, add 1 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned.

Step 4

Add the sweet potato, red pepper, garlic, cumin and curry paste, then cook for a further 2-3 minutes, stirring regularly.

Step 5

Pour over the stock, mix well, cover, then simmer for 8-10 minutes until the potato is almost tender.

Step 6

Add the paneer, chickpeas and peas, then continue to boil without the lid for 5-6 minutes. Stir in the yogurt and serve topped with the roasted cauliflower.

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.

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Roasted cauliflower, paneer and chickpea curry

Ingredients