Paneer and roasted vegetable curry

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Drizzle 2 tablespoons of the oil into a large roasting tin, add the cauliflower and sweet potato and stir to coat. Season with salt and pepper and roast for about 15 minutes.

3. 3

   Add the paneer to one end of the roasting tin and return to the oven for 5-10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender.

4. 4

   Meanwhile, heat the remaining oil in a large, deep frying pan. Add the onions and ginger and fry for 5-10 minutes, or until softened. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock, stirring until thickened, and simmer for a few minutes over a high heat.

5. 5

   Stir in the mango chutney, cream, roasted cauliflower and sweet potato and the spinach. Stir until heated through and the spinach has wilted. Stir in the lemon juice and season with salt and pepper.

6. 6

   Add the paneer at the last moment and serve piping hot, with the rice.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.