The ultimate vegetarian curry with Indian cheese
Is your New Year’s resolution to eat less meat? The book Slow cooked vega contains more than one hundred vegetarian recipes for the slow cooker. Deliciously easy: you put everything in the appliance and after an hour (or a few) you have a wonderful meal.
Paneer is a cheese commonly used in Southeast Asian cuisine, particularly in Indian dishes. The coconut milk in this curry is optional, but recommended: it makes the curry much creamier.
Method
1. Heat the vegetable oil in the slow cooker’s insert or a medium-sized frying pan over medium heat and fry the onion, garlic and ginger for 5 minutes. Fry the garam masala and Indian curry paste for 2 minutes, until fragrant.
2. Remove the pan from the heat and add 250 ml water to the spices. Stir with a wooden spoon, scraping the bottom of the pan to loosen any browned bits. Return the pan to the slow cooker or pour the spice mixture into the slow cooker.
3. Add the cauliflower. Season the vegetables with sea salt and freshly ground black pepper and cook on the low setting for 2 hours.
4. Add the paneer and coconut milk, if using, and cook the curry for 1 hour.
5. Stir the peas into the curry. Cook the curry for another 15 minutes and prepare the basmati rice in the meantime.
6. Sprinkle the curry with a crunchy seed and nut mix or a topping of your choice and serve with the basmati rice.
Tip: paneer is available at larger supermarkets, Asian grocery stores and health food shops.
Also read:
Title: Slow cooked vega
Author: Katy Holder
Publisher: Good Cook
Price: €23,50 (available at the end of January)
