A hearty curry is the way to warm our hearts and bellies this winter. Our Vegetable Curry recipe is served with warm, fluffy paneer and is sure to delight everyone who tries it. The best part? It is so full of veggies, and you can make all kinds of veggie substitutions to suit your taste buds!
- 2 tbs olive oil
- 250g paneer, cut into 1cm-thick slices
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 1 tbs fresh ginger, finely chopped
- 10 curry leaves
- 1 tbs curry powder
- 150g bean shoots
- 400g pumpkin, peeled and diced into 1cm cubes
- ½ cauliflower, cut into small florets
- 100g green beans, halved
- 4 medium tomatoes, diced
- ½ cup fresh coriander, plus extra to serve
- Rice or naan, to serve
- Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add in the paneer and cook for 2-3 minutes on each side until lightly charred. Set aside.
- With the heat still on medium, add in the remaining oil, plus the onion, garlic, and ginger and cook, for around 5 minutes, stirring regularly.
- Add in the curry leaves and powder and cook for 2 minutes. Stir constantly, scraping the base of the pan with a wooden spoon.
- Add the bean shoots, pumpkin, cauliflower, green beans, tomatoes and 1 and a half cups of water. Bring the mixture to the boil, reduce to a simmer, season with salt and pepper to taste, and then cover with a lid.
- Cook, stirring occasionally, for 10 minutes or until the vegetables are tender.
- Remove the lid, add in the chopped coriander and paneer and cook for a further 1 minute or until the paneer is warmed through.
- Serve topped with coriander and a side of rice or naan bread.