Sprouted legumes and vegetable curry with paneer
serves
4
Sprouted legumes and vegetable curry with paneer
This vegetarian curry recipe is made bold with Indian flavours.
Ingredients (14)
- 2 tbs ghee
- 250g paneer, cut into 1cm-thick slices
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbs ginger, finely grated
- Finely grated zest of 1 lemon, juice of ½
- 10 curry leaves, plus extra, to serve
- 1 tbs curry powder
- 200g packet sprouted legumes
- 500g pumpkin, peeled, seeds removed, chopped into 1cm cubes
- ½ cauliflower, cut into florets
- 100g green beans, trimmed and halved
- 4 large tomatoes, chopped
- ½ cup coriander leaves, chopped, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat 1 tbs ghee in a large non-stick frying pan over medium-high heat, add paneer and cook for 2-3 minutes each side until lightly charred. Set aside on a plate.
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2.Increase heat to medium, add remaining ghee, onion, garlic, ginger and lemon zest and cook, stirring regularly, for 5 minutes. Add curry leaves and powder and cook for a further 2 minutes, stirring constantly with a wooden spoon and scraping the base of the pan. Add sprouts, pumpkin, cauliflower beans, tomatoes and 1½ cups (375ml) water, bring to the boil, reduce to a simmer, season and cover. Cook, stirring occasionally, for 10 minutes or until tomato has broken down and vegetables are tender. Remove lid and stir in lemon juice and chopped coriander, add paneer and cook for a further 1 minute or until paneer is warmed through.
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3.Serve scattered with extra coriander.
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