Ingredients - Serves 4

400 grams of paneer

Quinoa or brown rice (to serve)

For marinade

4-6 garlic cloves, finely diced

Approximately 200 grams of plain Greek yoghurt (enough to lightly coat paneer)

2 tbsp. paprika

For curry

1 Can of crushed tomatoes

1 Can of coconut milk

1 -2 tsp. curry powder

1 tbsp. turmeric powder

1 tbsp. garam masala

1 tbsp. paprika

1 tbsp. coconut oil

Thumb sized piece of ginger, grated

3 garlic cloves, finely diced

1 capsicum, deseeded and diced

1/4 cauliflower, cut into florets

1 chilli (add more if you want it hot)

1 medium sized red onion, finely sliced

Handful of cashews, roughly chopped

Handful of parsley/coriander, finely diced

Instructions

*Allow extra time for marinading

Preheat oven to 180º on grill, and prepare a large baking tray.
Prepare marinade by combining garlic, yoghurt and paprika.
In a large bowl, coat paneer with the marinade. Cover and place in fridge for at least 1 hour. Overnight would be optimal.
In a large saucepan heat coconut oil on a medium heat, add cumin seeds. Once aromas are released add onions, garlic and ginger and sauté until soft.
Add chilli, spices, capsicum and cauliflower. Then cover for a few minutes, stir occasionally.
Stir in crushed tomatoes, cashews and parsley. Then allow to simmer on low for 5 minutes.
Place marinated paneer on a baking tray and grill for 15- 20 minutes.
Add coconut milk to saucepan, cover and simmer until paneer is ready.
Serve paneer curry with rice or quinoa and fresh parsley.

Recipe courtesy of

Güllü (Julia) Balci

nrgwellbeing@gmail.com

@nrgwellbeing_nutrition