This easy vegetarian curry is made with pan-friend Indian cheese and vegetables and can be ready in less than an hour!
Ingredients
1 head cauliflower (break into small florets) 2 onions (thickly sliced) 2 garlic cloves (crushed) 2 heaped tbsp tikka masala paste, 225g pack paneer (cut into cubes) 2tbsp sunflower oil, 500g carton passata, 200g frozen peas, coriander (roughly chopped) basmati rice or naan bread to serve, raita or your favourite chutney, why not try Julia’s Hot Mango Chutney?
Method
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp
- Remove with a spoon and set aside. add the remaining oil and cook your cauliflower until browned, add the onions and cook for further 5 minutes until softened. stir in the garlic and curry paste, pour in the passata and 250ml of water and season. bring to a simmer and cook for 18-20 minutes until cauliflower is tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins, stir through the desired amount of coriander, serve with basmati, naan or both!
- Enjoy!
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