Roasted cauliflower and paneer "curry"

Name: Roasted cauliflower and paneer "curry"
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: Half a head of cauliflower; 5 garlic cloves, peeled; 2 tablespoons olive oil or sesame oil; 2 red onions; inch cube root ginger; 1 red chilli; 1 heaped teaspoon of Nigella seeds; 1 heaped teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 1 tin chopped tomatoes; half tin chickpeas; half cup frozen peas; 100 g fresh spinach (could use frozen); 110 g (half a pack) paneer (Indian cheese); salt

Susy Wall @singing_chef

West Midlands, UK

This doesn't look anywhere near as tasty as it actually is! It is such a healthy dish that makes you feel so satisfied after - better than any take away... and who doesn't love paneer! This is totally copied from Louise Parkers recipe book - Lean for Life. I added in some more spices as just using turmeric and cayenne alone didn't seem to bring enough to the table when I first cooked it. But that's just personal preference :)

Susy Wall @singing_chef

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Ingredients

1 hour

2 servings

Halfa head of cauliflower
5garlic cloves, peeled
2 tablespoonsolive oil or sesame oil
2red onions
inchcube root ginger
1red chilli
1heaped teaspoon of Nigella seeds
1heaped teaspoon cumin
1 teaspoonturmeric
1 teaspooncayenne pepper
1 tinchopped tomatoes
halftin chickpeas
halfcup frozen peas
100 gfresh spinach (could use frozen)
110 g(half a pack) paneer (Indian cheese)
salt

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Steps

1 hour

1

Heat the oven to 200˚c. Cut the cauliflower into small florets and lightly toss in 1 tablespoon of the olive oil.
2

Put in a roasting dish and cook in the preheated oven for approx 30 - 40 minutes, depending on how crisp you like it. Remember not to overcook it as it needs some bite to stay together in the finished dish.
3

Whilst your cauliflower is cooking, add half a tablespoon of oil to a pan and fry your onions, ginger and chilli for 5 minutes to release the flavour.
4

Add the dry spices to the pan and continue to fry for a minute or so longer.
5

Add the drained chickpeas to the pan, coat in the spice mixture and then add the tomatoes. Simmer on a low/medium heat for approx. 10-15 minutes until slightly reduced.
6

Heat the remaining olive oil on a small non-stick frying pan and cook the paneer over a medium to high heat until crisp and lightly brown. This should take about 5 minutes. Remember to keep stirring every minute or so to stop it form catching. (If you like really crispy paneer, you can coat it in some cornflour or semolina beforehand.)
7

Whilst the paneer is cooking, add the roasted cauliflower and garlic, peas and spinach to the sauce and cook for 5 minutes until the peas and spinach are cooked through.
8

Once your paneer is cooked, add it to the cauliflower and sauce and serve in warm bowls. This makes a great meat-free main meal but is also lovely as a side dish served with chicken tikka or pan fried spicy salmon.