Vegan Paneer Curry with Wholesome Millet
Ingredients
Ingredients for Curry base:
- 1 Onion
- 200g Lentils
- 410g Chickpeas
- ½ tbsp Ginger
- 1 tbsp (½for sauce and rest for Raita) Cumin seeds
- 1 tbsp Chilli powder
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 1 Cinnamon stick
- 1 Bay leaf
- 2 Cloves
- 5 tsp pods Cardamon seeds
- ½ tsp Hinds Paprika
- 2 tsp Rhodes Quality Tomato paste
- 3 C Rhodes Whole Peeled Tomato
- 1 C Cashews
- ½ Can Coconut cream
- 2 tbsp (one for sauce and one for raita) Lemon juice
- 2 tsp Brown sugar to taste
- 2 tsp each of Salt and Pepper
- 1 pkt Paneer
Sides and Garnishes:
- 10 Pani Puri’s
- Half Cucumber
- 20g Mint
- 20g Coriander
- 50g Coconut flakes
- 200g Coconut yogurt
- 300g Millet
Instructions
- Cook lentils and millet separately by bringing them to a boil and simmering for 10 minutes. When cooked strain and let it cool off.
- Sauté onions until translucent, add garlic and ginger.
- Turn the heat lower and all dry spices.
- Blend whole peeled tomatoes and cashews until smooth.
- Add tomato paste cook out a little add whole peeled tomatoes and cashews mix, and cook on low heat so that the sauce develops.
- Add sugar and coconut cream and cook for 30 minutes on a low heat.
- Add lemon juice and take off the heat.
- Add cooked lentils, chickpeas, and paneer. Cook in sauce for 5 minutes.
- Chop the cucumber, mint and coriander and mix with coconut yoghurt add lemon juice.
- Deep fry pani puri and fill for plating.
Video
Recipes we’re loving:
Teff and Coconut Chocolate Cake
Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner
Mango Berry Paradise Pie
For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Bettina Campolucci Bordi’s Chickpea Omelette
Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
