Paneer and roasted vegetable curry
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Paneer is an Indian cheese with a mild flavour, that stays firm when roasted. It is combined with roasted cauliflower and sweet potato in this deliciously rich, satisfying and creamy curry.
Ingredients
- 4 tbsp sunflower oil
- 1 cauliflower, cut into florets
- 300g/10½oz sweet potato, peeled and cut into 2cm/¾in chunks
- 225g/8oz paneer, cut into 1cm/½in dice
- 2 onions, sliced
- 3cm/1¼in piece fresh root ginger, peeled and grated
- 1 tbsp curry powder
- 1 tbsp garam masala
- ¼ tsp ground cloves
- 2 tbsp plain flour
- 600ml/20fl oz hot vegetable stock
- 2 tbsp mango chutney
- 150ml/¼ pint double cream
- 115g/4oz baby spinach
- 1 lemon, juice only
- salt and freshly ground black pepper
- freshly cooked rice, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Drizzle 2 tablespoons of the oil into a large roasting tin, add the cauliflower and sweet potato and stir to coat. Season with salt and pepper and roast for about 15 minutes.
Add the paneer to one end of the roasting tin and return to the oven for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender.
Meanwhile, heat the remaining oil in a large, deep frying pan. Add the onions and ginger and fry for 5–10 minutes, or until softened. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock, stirring until thickened, and simmer for a few minutes over a high heat.
Stir in the mango chutney, cream, roasted cauliflower and sweet potato and the spinach. Stir until heated through and the spinach has wilted. Stir in the lemon juice and season with salt and pepper.
Add the paneer at the last moment and serve piping hot, with the rice.
