Spicy Sweetcorn and Cauliflower Curry with Paneer
with rice and roasted potatoesCalories
:
961 kcalProtein
:
44.8g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Spicy
Allergens:
- Milk
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
300 grams
Cauliflower
1 unit(s)
Sweetcorn
500 grams
Baby Potatoes
150 grams
Rice
1 sachet(s)
Rogan Josh Curry Paste
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Chilli
75 grams
Yoghurt
(Contains: Milk)
5 grams
Coriander
2 sachet(s)
North Indian Style Spice Mix
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)4022 kJ
Energy (kcal)961 kcal
Fat28.2 g
of which saturates16.7 g
Carbohydrate130.6 g
of which sugars35 g
Dietary Fiber13.3 g
Protein44.8 g
Salt4.4 g
Potassium801.5 mg
Calcium97.7 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Quarter the baby potatoes. Halve any larger quarters.
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil, season with salt and pepper. Spread out in a single layer.
- Roast on the top shelf of your oven until golden and crispy, 25-35 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary.
2
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, cut the cauliflower into small florets.
- Drain the sweetcorn in a sieve.
- Halve the chilli and discard the core and seeds. Finely chop.
- Roughly chop the coriander (stalks and all).
- Chop the paneer into 2cm cubes.
4
- Place a large pot over high heat with a drizzle of oil.
- When hot, fry the paneer, sweetcorn and cauliflower together until charred, 5-6 mins.
- Reduce the heat to medium-high then add the North Indian spice mix and chilli (use less if you don't like spice).
- Mix well and fry until fragrant, 1 min.
5
- Add the chopped tomatoes, a splash of water, ½ tsp salt (per 2P) and ½ tsp sugar (per 2P).
- Bring to a boil then reduce the heat and simmer until thickened slightly, 6-8 mins.
- Add another splash of water to loosen the curry if you feel it's become too thick.
- Stir through the rogan josh paste and a knob of butter.
- Season to taste with salt, pepper and sugar.
6
- Divide the paneer curry between bowls.
- Scatter the roast potatoes over the top.
- Spoon over a dollop of cooling yoghurt.
- Garnish to taste with any remaining chilli and a sprinkling of coriander.
- Fluff up the rice with a fork and serve alongside.
