Hello, VHPs (Viva Happy Peeps)! It’s a rainy and cool Monday in Toronto, and that got me thinking of warmth and spices. So, how about brightening up your day with a quick and easy curry for your #meatlessmonday? But don’t reserve this recipe just for gloomy Mondays, make it anytime! It may not be traditional, but it’s delicious and I’m sure you’ll make it again and again.
“Curry” refers to a combination of spices and herbs, and also to the dishes prepared with them. The ingredients and quantity may vary from one person/manufacturer to the next. Look for curry powder and garam masala on the international aisle of your grocery store or in speciality stores (South Asian or Caribbean). The curry will taste different depending on the spice combination you use. If you don’t want it to be spicy, omit the chilli flakes and make sure you buy a mild curry powder and masala.
Ingredients (4 servings):
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 package of paneer cheese (about 400g) cut into small cubes
- Salt to taste
- 2 tsp curry powder
- 1 tsp garam masala
- ½ tsp cumin
- 1 tsp turmeric
- 1/2 tsp of chilli flakes (optional)
- ½ cup tomato sauce
- 1 can coconut milk (for cooking, not the beverage)
- 1 cup frozen green peas (optional)
- Chopped fresh cilantro (optional)
- First, measure your spices in a small bowl and reserve. Measure the tomato sauce and open the can of coconut milk and set aside.
- In a large pan, heat oil and sauté the onions until softened (2-3 minutes). Add the garlic and cook for another minute. Then add the paneer, season with salt, and cook for a couple of minutes, or until some of the edges start to brown.
- Add the spices to the pan and mix to coat the paneer and become fragrant. Pour in the tomato sauce and coconut milk. Stir to combine, add the frozen peas (if using)and simmer for about 5 minutes.
- Top with the fresh herbs (if using) and serve with basmati rice and some paratha/naan or a salad.
If you are trying to limit your carbs, instead of plain white rice, mix your basmati rice (or brown rice) with quinoa. I usually do 1 part of each. And check out this Low-Carb Naan Bread.
This recipe also works well with chicken instead of paneer (1 lb boneless/skinless chicken breast or thighs, cut into bite size pieces), but you will have to simmer a bit longer (10-15 mins).