Vegetable and paneer curry

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 250 g paneer, cubed
• 200 g cauliflower, cut into florets
• 100 g peas
• 1 whole onion, diced
• 400 g chopped tomatoes
• 2 cloves garlic, crushed
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tbsp vegetable oil
• 300 g basmati rice

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat half the oil in a skillet and fry the paneer cubes for 3–4 minutes until golden, then set aside.
2. 2Step 2. Heat the remaining oil in a large pan and fry the onion for 5 minutes until softened.
3. 3Step 3. Add the garlic, ginger and curry powder and cook for 1 minute.
4. 4Step 4. Stir in the chopped tomatoes and cauliflower and simmer for 10 minutes.
5. 5Step 5. Add the peas and paneer and cook for a further 5 minutes until the vegetables are tender and the curry is steaming hot throughout.
6. 6Step 6. Meanwhile, cook the basmati rice according to the packet instructions.
7. 7Step 7. Serve the curry with the rice while hot.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.