Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 2 cloves garlic, chopped
- 1 carrot, peeled, sliced
- 2 cup cauliflower, cut into florets
- 1/4 cup coriander leaves
- 1 medium eggplant, cut into 2cm cubes
- 1 brown onion, sliced
- 1 sweet potato, peeled, cut into 2cm cubes
- 1 large zucchini, diced
- 200grams paneer, cut into 1.5cm cubes (firm Indian cheese)
- 1/2teaspoons dried chilli flakes
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 1teaspoons ground turmeric
- 2tablespoons lemon juice
- 1 cup vegetable stock
- 4 piece naan bread, warmed (to serve)
- 2tablespoons vegetable oil
- 400milliliter light coconut milk
Nutrition per serving
2430kJ / 580Cal
2430 Kilojoules or 580 Calories
28% of daily energy intake*
Protein
18.5grams
Fat
35.2grams
Carbs
45.5grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add eggplant and paneer and cook, turning often, for 5 minutes or until golden all over. Transfer to a bowl.
Step 2 of 2
Heat remaining 1 tbs of oil in same pan over medium heat. Add onion, garlic and spices. Cook, stirring often, for 5 minutes or until soft and golden. Stir in stock and coconut milk and bring to the boil. Add vegetables and reduce heat to simmer. Cook for 15 minutes or until vegetables are tender. Return eggplant and paneer to pan and heat through for 5 minutes. Stir in lemon juice and coriander. Serve with naan bread.
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