This vegetarian curry recipe is full of your favourite vegetables and golden cubes of paneer. Enjoy for dinner on top of basmati rice and be sure to save some leftovers for lunch!
Ingreadient:
- 2 red onions
- 2 tablespoons lime juice
- salt and finely ground white pepper
- 200g paneer cheese, drained, cut into 2cm cubes
- 2 tablespoon vegetable oil
- 1 yellow capsicum, deseeded, cut into thin strips
- 100g green beans, trimmed
- 1 small head of broccoli, cut into florets
- 375g Passage to India Saag Curry Simmer Sauce
- Large bunch baby spinach (about 100g)
- Steamed basmati rice to serve
- Pappadams, to serve
Direction:
- Thinly slice 1 red onion and place into a small bowl. Add lime juice, salt and white pepper. Toss until combined.
- Cut remaining onion into thin wedges. Pat paneer dry with paper towel. Brush with oil. Heat a large non-stick frying pan over medium heat. When hot. Add paneer and cook for 1-2 minutes each side or until golden. Transfer to a plate.
- Heat remaining oil in frying pan over medium heat. Add onion wedges and capsicum. Cook for 4 minutes or until softened. Add green beans, broccoli, Passage to India Saag Curry Simmer Sauce and 1 cup water. Stir until combined and mixture comes to the boil. Reduce heat and simmer curry for 8 minutes or until vegetables are softened.
- Stir spinach into curry and cook for 1 minute or until wilted. Spoon rice into serving bowls. Top with vegetable curry, pickled onion and paneer with pappadams on the side.
