It’s a long and not particularly interesting story, but I recently ended up with three cauliflowers in my fridge with little clue as to what to do with them. My initial get ‘out of jail’ idea was to use them to make a batch of cauliflower rice, but actually I can’t stand cauliflower rice and feel rage every time I try to make it. Cauliflower is supposed to have crunch, so when I stumbled across Cauliflower, Paneer and Pea Curry from BBC Good Food I was sold.
This turned out to be an excellent vege meal. Paneer is similar in texture to halloumi and is used in a lot of curries – both are really useful options to have in your fridge. The recipe states to use ‘rapeseed’ oil, but bog standard vegetable oil will do. You can serve this with rice (but not cauliflower rice, eh) or naan bread but don’t forget to account for the extra calories.
If you share my loathing of cauliflower rice and insist on using the humble cauli how it should be, check out ‘the best’ cauliflower & broccoli cheese.
Recipe: Cauliflower, paneer and pea curry
Calories: 321 calories per serving
Book: BBC Good Food – eatwell, cheap & healthy
Prep time: Approx 15 mins
Cooking time: Approx 45 mins
Ingredients: 2 tbsp rapeseed oil, 225g pack paneer (cut into cubes), 1 cauliflower (broken into small florets), 2 onions (thickly sliced), 2 garlic cloves (crushed), 2 heaped tbsp tikka masala curry paste, 500g carton pasta, 200g frozen peas, small pack coriander (roughly chopped), rice (preferably brown) or naan (to serve)
Cost per portion: Approx £1.19
Method: 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, only 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. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest.
Serve with rice or naan.
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