Paneer and Cauliflower Curry Casserole
There’s no need to spend hours over the stove for bold Indian flavour. This Paneer and Cauliflower Curry Casserole recipe does just that, dump-and-bake style! It’s a delicious vegetarian dinner loaded with protein from soft cubes of paneer that soak up flavor as they bake.
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Ingredients
- 1 13oz can full-fat coconut milk, 370 g
- 1 6oz can tomato paste, 170 g
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander seed
- 1 teaspoon kashmiri chili powder, or use ¾ teaspoon sweet paprika and ¼ teaspoon cayenne
- ½ teaspoon each salt and cumin
- 1 15oz can chickpeas, drained, 425 g
- 1 medium yellow onion, finely diced, about 1½ cups
- 1 medium head cauliflower, cut into bite-sized florets, 3 to 4 cups
- 1 6 to 8oz block paneer, cut into cubes
- To serve: basmati rice and naan
Method
- Preheat the oven to 375°F (190°C). If serving with rice, prepare that now.
- To a 9×13-inch casserole dish, dump: full-fat coconut milk, tomato paste, freshly grated ginger, minced garlic, garam masala, ground coriander seed, kashmiri chili powder (or substitute as listed), salt, and cumin. Whisk to combine.
- Stir in chickpeas and finely diced yellow onion.
- Cover casserole dish tightly with aluminum foil and bake: 20 minutes, or until sauce is bubbling.
- Remove from oven and stir in cut cauliflower.
- Sprinkle cubed paneer over the top of the dish without stirring.
- Return to oven, uncovered, for 20 to 30 minutes, or until cauliflower is fork-tender. If you notice the paneer browning too quickly, cover the dish with aluminum foil until cauliflower is tender.
- Serve warm with basmati rice and naan. This dish is especially yum with sliced cucumbers and a drizzle of yogurt!
From liveeatlearn.com
