Cauliflower, paneer & pea curry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Paneer

  Nanak

  5 pieces or 30g

• Cauliflower

  Raw

  1 head small or 265g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Peas

  Green, frozen, unprepared

  100g

• Chutney

  Tomato and Chilli - Co-Op

  1 tablespoon or 20g

• Passata

  Tomato Cooking Base - Woolworths

  250g

• Brown rice

  Long-grain, raw

  40g

• Spice Paste, Tikka Masala, Medium

  Patak's

  1 tbsp or 17g

Directions

1. 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.
2. Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Serve with brown rice or naan bread, raita or your favourite chutney.

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