Mild root vegetable curry with paneer and rice

Mild root vegetable curry with paneer and rice

This very tasty recipe takes about 30 minutes to prepare. It is a mild root vegetable curry with a base of spices and seeds. The paneer (Indian fresh cheese, available in most supermarkets) is great when fried like this with sunflower seeds and turmeric. I also make this recipe with chickpeas instead, and prepare it in quite the same way.

         • 625 kcal per person  

Ingredients

For two people:

  • Fresh ingredients and groceries
    • carrots, parsnips, potatoes and a small sweet potato (about 1/2 kg all together)
    • 2 small tomatoes
    • paneer (Indian fresh cheese) (1 pack)
    • fresh ginger (1 tablespoon chopped finely)
  • From the store cupboard
    • half a cup basmati rice
    • spices: ground cumin seeds (1 teaspoon), ground coriander seeds (1 teaspoon), ground turmeric (2 teaspoons), cayenne pepper or nanami togarashi (Japanese spice mix) (1 teaspoon)
    • seeds and nuts: sunflower seeds and/or sesame seeds (2 tablespoons), cashew nuts (1 cup)
    • soy sauce (1 tablespoon)
    • oil for cooking (I use olive oil) (1 tablespoon)
    • optional: garlic oil (1 teaspoon)

Preparation

  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Chop up the tomatoes and let them reduce (I do this in the microwave, 2 minutes at full power 900 W).
    • Peel and dice the vegetables, then either steam or microwave (6 minutes at full power 900 W).
    • Grind the cashew nuts (I use a pestle and mortar). The finer you grind them the creamier the curry will be.
    • Dice the paneer.
    • Heat the olive oil.
    • Add ginger, spices (except cayenne/nanami) and sunflower seeds, and fry over low heat for a few minutes, then add the paneer, fry for a few more minutes, stirring all the time.
    • Add the cayenne/nanami and stir for another minute.
    • Add the tomatoes, then the soy sauce and stir for another minute.
    • Then add the cashew nuts and stir for another minute.
    • Finally add the vegetables and the garlic oil and let it simmer, stirring occasionally, for about 10 minutes or so.
  • Serve with the rice

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