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Before you jump to Roasted cauliflower and paneer "curry" recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already realize that the body needs a heart that is strong and healthy. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you have to stick to a good and healthy lifestyle and exercise regularly. Did you know, however, that some specific foods are great for improving the health of your heart? In this article, you will learn which foods are beneficial for your heart.
Can you remember when your parents would tell you an apple a day keeps the doctor away? Apples are high in things that will keep your heart healthy. Apples are known to have loads of soluble fiber which works sort of like a scrub brush on your artery walls so that cholesterol can’t collect and build up into blockages. Just one Red Delicious apple every day can make your LDL levels fall by as much as 8%! That’s a fantastic number if you’re trying to improve the health of your heart!
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We hope you got insight from reading it, now let’s go back to roasted cauliflower and paneer "curry" recipe. To cook roasted cauliflower and paneer "curry" you only need 16 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Roasted cauliflower and paneer "curry":
- Use Half a head of cauliflower
- Take 5 garlic cloves, peeled
- Prepare 2 tablespoons olive oil or sesame oil
- Provide 2 red onions
- Use inch cube root ginger
- Get 1 red chilli
- Prepare 1 heaped teaspoon of Nigella seeds
- Prepare 1 heaped teaspoon cumin
- Provide 1 teaspoon turmeric
- You need 1 teaspoon cayenne pepper
- Use 1 tin chopped tomatoes
- Use half tin chickpeas
- Prepare half cup frozen peas
- Use 100 g fresh spinach (could use frozen)
- Take 110 g (half a pack) paneer (Indian cheese)
- Use salt
Instructions to make Roasted cauliflower and paneer "curry":
- Heat the oven to 200˚c. Cut the cauliflower into small florets and lightly toss in 1 tablespoon of the olive oil.
- 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.
- 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.
- Add the dry spices to the pan and continue to fry for a minute or so longer.
- 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.
- 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.)
- 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.
- 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.
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