Cauliflower, Squash, Paneer and Spinach Coconut Curry
This delicious creamy curry has over 12 different plants in it and is a great batch cook option. It tastes even better the next day and freezes very well. Serve with rice, poppadoms or naan bread for a delicious dinner. You can substitute the roasted vegetables for whatever you have available.
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 1 Baking Tray
- 1 large frying pan (or wok)
- 1 Measuring Jug
Ingredients
- 1/4 head Cauliflower broken into small florets
- 1/4 Butternut squash peeled and cut into small cubes
- 180 grams Paneer cut into small cubes
- 1/2 400g tin Chickpeas drained
- 2 tbsp Sunflower oil
- 2 large handfuls Baby spinach roughly chopped
- 1 large Onion Finely chopped
- 2 tsp Garlic and ginger paste
- 1/2 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 -1 tsp Chilli powder
- 1 tbsp Garam masala
- 1/2 tsp Salt
- 3 tsp Medium curry powder
- 1 tsp Smoked paprika
- 1 tsp Garlic granules
- 400 gram Tinned coconut milk
- 1 tbsp Tomato paste
- 200 ml Vegetable stock
- 1 tsp Sugar
- 120 grams Split red lentils
- 1 Lime juiced
- 1 tbsp Tamarind paste
- Fresh coriander, chopped spring onions and chopped peanuts to garnish
Instructions
- Take the chopped cauliflower and butternut squash and toss in 1 tbsp sunflower oil, curry powder, smoked paprika, garlic granules and some salt and pepper. Tip onto a baking tray and bake at 200C until softened and browned. Approximately 20-30 minutes. Alternatively cook in an air fryer. Remove to a bowl when cooked.
- Using the same baking tray or air fryer and toss the chickpeas and paneer cubes in the remaining oil and spices. Bake or air fry for around 15 minutes until golden brown.
- Meanwhile heat the remaining tbsp sunflower oil in a large pan or wok and fry the chopped onion until softened - around 5 minutes.
- Add the garlic and ginger paste and cook for a minute. Add all dry spices - turmeric, coriander, cumin, chilli powder, garam masala and 1/2 tsp salt and cook, stirring for a couple of minutes.
- Add tomato puree and stir well before adding coconut milk, vegetable stock and sugar. Bring to a simmer and add split red lentils. Simmer for around 15 minutes until the lentils are softened and starting to break up.
- Tip in the roasted cauliflower, squash, paneer and chickpeas and stir well to combine.
- Add the chopped spinach and stir well to coat. Cook for a few minutes until the spinach had wilted.
- Add the lime juice and tamarind paste and check seasoning - adding more salt, lime juice or tamarind if required.
- Serve garnished with chopped coriander, spring onions and peanuts.