Cauliflower Paneer Pea Curry Recipes

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CAULIFLOWER, PANEER & PEA CURRY



Cauliflower, paneer & pea curry image

Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare

Provided by Emily Kydd

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 11

2 tbsp sunflower oil
225g pack paneer, cut into cubes
1 head of cauliflower broken into small florets
2 onions, thickly sliced
2 garlic cloves, crushed
2 heaped tbsp tikka masala paste
500g carton passata
200g frozen peas
small pack coriander, roughly chopped
basmati rice or naan breads, to serve
raita or your favourite chutney, to serve

Steps:

  • Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
  • Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

CAULIFLOWER AND GREEN PEA CURRY



Cauliflower and Green Pea Curry image

This is a variation of Aloo Gobi; a Punjabi classic made with potatoes (aloo) and cauliflower (gobi), however I have omitted the potatoes to lighten up on the carbs. I love Indian food because it's inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavors and vivid colors. This dish is filling, without being a total carb bomb (sans potatoes) and the leftovers are good for a couple of lunches during the week.The combination of cauliflower and green peas may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavors of ginger, garlic and onions. The turmeric does it's part by imparting a golden hue to the cauliflower contrasting to the green peas, making this dish look exciting. Indian food is all about the use and combination of spices for amazing flavors. Even though there are a lot of spices in the ingredient list, you will find that they are staples.

Provided by Vegetarian Hostess

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup coconut oil
2 teaspoons mustard seeds
1/2 teaspoon ground turmeric
1 large onion, finely chopped
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1 head cauliflower, cut into bite sized florets
1/4 cup water
2 cups green peas
1 teaspoon sea salt
fresh ground black pepper, to taste
1/2 teaspoon red pepper flakes
1/2 cup fresh parsley, for garnish

Steps:

  • In a large skillet, melt the coconut oil over medium heat. Add the mustard seeds and turmeric and saute until they begin to pop, about 30 seconds. Add the onion and saute until translucent, about 7 minutes. Then add the garlic and ginger, and saute until fragrant.
  • Add the cauliflower and saute until lightly browned, about 5 minutes. Add the water, peas, salt, pepper and red pepper. Cover, reduce the heat to medium low and cook, stirring occasionally, until the cauliflower is fork tender, but not mushy. Serve in a bowl or platter, garnished with parsley.

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