Easy cauliflower and paneer curry

A weeknight-friendly veggie curry

I love curry, but it’s not something I often make on a weeknight. This version, though, makes use of a ready-made spice blend to minimise ingredients. Cauliflower and paneer are coated in spiced yoghurt, then cooked until crisp and golden, ready to be stirred into a creamy, fragrant sauce. It’s ready in around 40 minutes and tastes like a proper midweek feast.

Easy cauliflower and paneer tikka masala curry

Serves 4

2 brown onions, thinly sliced
4 cloves garlic, minced
2 green chillies, finely chopped
thumb-sized piece of ginger, minced
1 tin (400g) tomatoes
160ml coconut cream
2 tbsp tikka seasoning
2 tsp turmeric
1 tsp sugar
1 medium cauliflower, broken into florets
225g paneer, cut into 3cm cubes
8 heaped tbsp Greek yoghurt
2 limes
Small handful of coriander
Rice or naan bread, to serve

Preheat the oven to 200C fan.

Heat a splash of oil in a deep frying pan over a medium heat. Add the onions along with a pinch of salt. Cook for 10 minutes, until soft and sticky.

Stir in the garlic, chillies (leave them out if the kids will prefer it) and ginger and cook for a further 1-2 minutes. Stir in the tinned tomatoes and coconut cream, then half fill the tomato tin with water and add this too.

Stir in 1 tbsp tikka seasoning, 1 tsp turmeric, the sugar and 1 tsp salt. Bring to a gentle simmer then cook for 20 minutes, adding a splash more water as needed, to create a thick, saucy consistency.

Meanwhile, combine the yoghurt and remaining tikka seasoning and turmeric in a shallow bowl with 1 tbsp water and a pinch of salt and pepper. Use to coat the cauliflower and paneer chunks (you may have to work in batches).

Arrange the paneer and cauliflower on two parchment-lined baking trays (or use two), then bake for 15 minutes, then remove from the oven, stir and bake for a further 10 minutes, until golden brown. This also works well in the air fryer – cook at 180C for around 15 minutes.

Meanwhile, prep your rice and/or naan according to the pack instructions.

Squeeze the juice from one of the limes into the curry sauce, then stir in the cauliflower and paneer. Serve with the coriander scattered on top and the remaining lime, cut into wedges, for squeezing on top, alongside the rice and naan.