This is a curry using “curry powder” and it is what I would call a “Western curry”. This is a creamy and very satisfying curry to serve on a cold wet night. For the curry, you can choose any vegetables you have but I chose red pepper, orange kumara (sweet potato) and cauliflower stalks. I feel cauliflower rice really compliments the creamy texture but you can serve up with rice too.

Cauliflower rice is really easy to make – yes you can buy the frozen stuff but feel it is lacking flavour. I normally use a box grater and finely grate the cauliflower (medium sized about 800g). Sprinkle a couple of teaspoons of water and add a few pinches salt. Cover and cook in the microwave for 3 minutes on high. Toss and return to microwave for a further two to three minutes. Rest for a minute and strain off any excess liquid.

Paneer Curry with cauliflower rice


Lentils – 150g, rinsed and soaked in water for 30 minutes

Onions – 200g, finely diced

Red chillies – 1-2, finely chopped (optional)

Curry powder – 4 teaspoons

Cumin seeds – 1 teaspoon

Garlic – 3-4 cloves, finely chopped

Ghee – 6 tablespoons divided

Orange Kumara – 700g, peeled and cubed into 1 centimetre pieces

Cauliflower stalks – 250g, peeled and sliced

Peas- 1 heaped cup

Red pepper – 1, cored and chopped

Pumpkin soup – 1 store bought tin weighing 535g

Paneer – 300g, cubed into 2centimetre pieces and soaked in warm water for 30 minutes

Cashew nuts – 100g, roasted

Coriander leaves – a handful, chopped fine

Evaporated Milk – 100ml (can substitute with coconut cream)

Lemon juice – 1 tablespoon or to taste

Salt to taste


Heat 3 tablespoons of ghee in a saucepan. Fry the onions on medium heat for ten minutes. Add the lentils, curry powder and chilli if using. Fry for a minute and add 600ml water and a half teaspoon of salt. Cook gently and if mixture is too thick, add another 100mls of water.

Rinse the starch off the kumara by washing the peeled, cut pieces under cold water. Microwave for 3-4 minutes. Microwave the cauliflower stalks as well for 2 -3 minutes.

In a large fry pan, heat the remaining ghee. Add the cumin seeds and once they crackle, add the microwaved kumara and cauliflower stalks.

Cook for a few minutes, then add the red pepper, followed by the cooked lentils and soup. Mix well and allow the curry to come up to a simmer.

Add the paneer pieces along with peas. Once they are heated through taste to adjust salt.

Stir in the evaporated milk.

Just before serving, squeeze the lemon juice, top with cashew nuts and coriander leaves and serve over the cauliflower rice.

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