We seem to be at that funny time of year here in the UK when we’re all dreaming of spring and the sun is beginning to shine, but, in Leeds at least, there’s still a distinct chill in the air. To me this sort of weather calls for spicy food; something warming, something comforting but something that speaks of warmer climes. This dish certainly fits the bill – although whilst making it I realised how much I am looking forward not only to warmer weather, but lighter evenings and the chance to take more recipe photos in natural light. I often take photos at lunchtime a day after I’ve cooked but there’s not always chance so I don’t feel like these are the best, but hopefully they convey enough about just how yummy this curry was.
I’ve spoken about my love of paneer before and how ideal it is for a vegetarian curry to give it a bit of extra texture. Saag paneer and mutter paneer are both classic North Indian dishes, but for everyday cooking I prefer not to limit myself to one or two vegetables. This dish is packed full with different veg which could really be substituted for any veg you happen to have in the fridge.
This would be wonderful accompanied with brown rice or wholemeal chapattis – but sometimes I prefer to fill up on extra veggies and forgo any sides so I ate this as it is.
Ingredients
2 tbsp oil
2 celery sticks, sliced
2 red onions, chopped finely
3 shallots, chopped finely
2 carrots, sliced into rounds
1 large sweet potato, cut into cubes
Handful of purple sprouting broccoli
200g paneer, cut into large cubes
4 cloves garlic, crushed
1 inch cube ginger, cut into thin slices
1 fresh red chilli, finely sliced
1 tsp curry powder
1 tsp garam masala
1 tsp cumin
1 tsp turmeric
½ tsp cinnamon
½ tsp paprika
100ml vegetable stock
Crème fraiche, to serve (optional)
In a pan, or slow cooker insert if possible, heat the oil on a medium heat. Add the onions, celery and shallots. Once they begin to soften, add the spices, garlic and ginger. Stir well and after a minute or so add a tablespoon or two of water to bring out the flavours. Add the carrots and sweet potato, cook for a further couple of minutes.
Add this along with the other vegetables, fresh chilli, and stock to the slow cooker. Stir well. Cook on high for four hours or low for eight hours.
Heat another tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the paneer cubes. Turn regularly to brown on all sides. Add these golden cubes to the slow cooked curry and mix well. If you like, you can reserve a few pieces to add on top. If desired, serve with a dollop of crème fraiche on top. Do you have any favourite curry recipes? Share them below!
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