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Vegan Paneer Curry with Wholesome Millet

Give this stunning recipe a try! Created by Zanté Neethling, this nutritious meal is packed with protein and fibre, making it a healthy choice.

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Course Dinner, Lunch, supper

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

Keywords AGT Foods Africa, curry recipe, Good Life Show Africa, healthy recipe, Hinds Spices, Paneer Recipe, Rhodes Quality, Rhodes Quality Tomato paste, THE PLANT POWERED SHOW, Vegan curry recipe, Zanté Neethling

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