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.
curry vegetarian gluten-free 30-minutes • 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