Turmeric cauliflower mash with spiced paneer
This inspired veggie dish combines paneer, a good source of protein that absorbs flavour beautifully, with high-fibre spinach and cauliflower.
- CourseMain meal
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- 1 large cauliflower (about 900g)
- 1½ tbsp groundnut oil (or olive or sunflower oil)
- ½ tsp ground turmeric
- 2 tbsp 0% fat Greek yogurt
- 1½ tbsp lemon juice
- 2 small red onions, finely sliced
- 10g ginger, finely chopped
- 1 red chilli, finely sliced
- 1 tsp yellow mustard seeds
- 1½ tsp curry powder (hot or mild)
- 226g pack paneer, cut into 2cm cubes
- 2 sprig/s fresh curry leaves (about 20)
- 225g pack ready washed spinach
Finely slice the cauliflower, then chop into small pieces (less than 1cm). Put ½ tbsp oil in a large pan over a low heat, add the turmeric and stir for 30 seconds. Add the chopped cauliflower and stir fry for 5 minutes over a medium heat until softened. Add 250ml water, bring to the boil, then cover and simmer for 10 minutes. Allow to cool, then transfer to a blender with the yogurt and 1 tbsp lemon juice. Blend until completely smooth, stopping to scrape down the sides. Return the purée to the wiped-out pan and season. Cover and set aside.
Put the remaining 1 tbsp oil in a large, non-stick, lidded frying pan over a medium-high heat. Add the onions with a pinch of salt and cook, stirring, for 5 minutes until beginning to soften and colour. Add the ginger, chilli, mustard seeds and curry powder; cook for 1 minute.
Turn up the heat slightly and add the paneer and stripped curry leaves, stir frying for 3-5 minutes, until the cheese is golden brown on all sides. Add the spinach to the pan with 1 tbsp water and cover with the lid for 30 seconds until wilted. Uncover and cook, stirring, for 1-2 minutes. Season and stir in the remaining ½ tbsp lemon juice.
Meanwhile, reheat the cauliflower mash over a low heat, stirring often (it may have thickened slightly). Divide the mash between warm plates and top each with a quarter of the paneer mixture.
Typical values per serving when made using specific products in recipe