1 cauliflower, cut into florets
300g/10½oz sweet potato, peeled and cut into 2cm/¾in chunks
225g/8oz paneer, cut into 1cm/½in dice
2 onions, sliced
3cm/1¼in piece fresh root ginger, peeled and grated
1 tbsp curry powder
1 tbsp garam masala
¼ tsp ground cloves
2 tbsp plain flour
600ml/20fl oz hot vegetable stock
2 tbsp mango chutney
150ml/¼ pint double cream
115g/4oz baby spinach
1 lemon, juice only
salt and freshly ground black pepper
2. Drizzle 2 tablespoons of the oil into a large roasting tin, add the cauliflower and sweet potato and stir to coat. Season with salt and pepper and roast for about 15 minutes.
3. Add the paneer to one end of the roasting tin and return to the oven for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender.
4. Meanwhile, heat the remaining oil in a large, deep frying pan. Add the onions and ginger and fry for 5–10 minutes, or until softened. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock, stirring until thickened, and simmer for a few minutes over a high heat.
5. Stir in the mango chutney, cream, roasted cauliflower and sweet potato and the spinach. Stir until heated through and the spinach has wilted. Stir in the lemon juice and season with salt and pepper.
6. Add the paneer at the last moment and serve piping hot, with your choice of rice.
A variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
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All the best Jan