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The ingredients needed to prepare Roasted cauliflower and paneer "curry":
- Prepare Half a head of cauliflower
- Take 5 garlic cloves, peeled
- Use 2 tablespoons olive oil or sesame oil
- Provide 2 red onions
- Provide inch cube root ginger
- You need 1 red chilli
- Provide 1 heaped teaspoon of Nigella seeds
- Provide 1 heaped teaspoon cumin
- Provide 1 teaspoon turmeric
- Use 1 teaspoon cayenne pepper
- Prepare 1 tin chopped tomatoes
- Prepare half tin chickpeas
- Provide half cup frozen peas
- Take 100 g fresh spinach (could use frozen)
- Use 110 g (half a pack) paneer (Indian cheese)
- Use salt
Steps 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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