Jamie Oliver Vegetarian Paneer & Veg Curry

This delicious Vegetarian Paneer & Veg Curry by Jamie Oliver is a quick and nutritious meal packed with vibrant roasted veggies and creamy coconut milk. It’s simple to make with flexible ingredients, and the crispy curry leaves add a tasty finishing touch. Perfect for a hearty, satisfying dinner!

Ingredients Needed

• 1 tbsp (15 ml) olive oil
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 lemon
• 2 red onions
• 2 mixed-colour peppers
• 6 mixed-colour fresh chillies
• ½ head of cauliflower (400g / 14 oz)
• 200g (7 oz) paneer cheese
• 1 tbsp (15 ml) groundnut oil
• ½ bunch fresh curry leaves (15g / 0.5 oz)
• 4 cloves garlic
• 5 cm (2 in) piece of ginger
• 1 heaped tsp garam masala
• 1 heaped tsp paprika
• 50g (1.75 oz) whole blanched almonds
• 1 x 400g (14 oz) tin of quality plum tomatoes
• 1 x 400g (14 oz) tin of chickpeas
• 1 x 400g (14 oz) tin of light coconut milk
• 1 tbsp (15 ml) mango chutney

For the salad:

• 2 carrots
• 1 cucumber
• ¼ red cabbage
• ¼ white cabbage
• 5 cm (2 in) piece of ginger
• 1 lime
• ½ bunch fresh coriander (15g / 0.5 oz)

For the pancake:

• 1 mug (250g / 8.8 oz) self-raising flour
• 1 tbsp black mustard seeds
• 50g (1.75 oz) creamed coconut

How To Make Vegetarian Paneer & Veg Curry

1. Prepare the roasted vegetables: Drizzle 1 tbsp olive oil into a large roasting tray, sprinkle with a pinch of sea salt and black pepper, and add turmeric and cumin seeds. Grate lemon zest over, then squeeze in the juice.
2. Roast the veg: Peel and quarter 1 onion, tear the peppers into chunks, and place them in the tray with the whole chillies. Break the cauliflower into florets and cut the paneer into 2.5 cm (1 in) cubes, then add to the tray. Toss everything together and thread onto soaked skewers.
3. Grill the skewers: Preheat the grill to high, then cook the skewers for about 15 minutes, turning regularly until golden and charred.
4. Fry the curry leaves: Drizzle 1 tbsp groundnut oil into a non-stick frying pan over medium heat. Add the curry leaves and fry until crispy. Remove and set aside.
5. Make the sauce: Peel and roughly chop the remaining onion, garlic, and ginger. Add them to the pan with garam masala, paprika, and almonds. Cook for 5 minutes until softened, then transfer to a blender with the tinned tomatoes and blitz to a smooth sauce.
6. Simmer the curry: Pour the sauce back into the pan, add chickpeas, most of the coconut milk, and mango chutney. Season to taste and simmer for 10 minutes, until the sauce thickens.
7. 7. Prepare the salad: Grate the carrots, cucumber, and cabbages. Grate the ginger finely, then mix everything on a platter. Squeeze over the lime juice and sprinkle with coriander leaves.
8. Make the pancakes: Combine the self-raising flour, water, mustard seeds, and creamed coconut in a bowl. Whisk well to form a batter. Heat a non-stick frying pan, rub with a little groundnut oil, and pour in a thin layer of batter. Swirl it around to coat the pan and cook for about 2 minutes until golden on one side. Repeat for the remaining batter.
9. Finish the curry: Cut the paneer and veg off the skewers directly into the curry. Simmer for another 10 minutes, then drizzle over the remaining coconut milk and top with crispy curry leaves.
10. Serve: Toss the salad together and bring everything to the table. Serve the curry with pancakes on the side and enjoy!

Recipe Tips

• Grate the coconut: For the pancakes, grate the creamed coconut finely so it mixes well into the batter and gives a smooth texture.
• Soak the skewers: If you’re using wooden skewers for the roasted vegetables, soak them in water beforehand to prevent burning during grilling.
• Adjust the spice level: If you prefer a milder curry, remove some of the fresh chillies before roasting or add less garam masala.
• Don’t overcook the paneer: Add the roasted paneer to the curry towards the end and simmer just enough to heat it through without it becoming tough.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover curry cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: To freeze, cool the curry and then place it in a freezer-safe container. It can be stored in the freezer for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheat: Reheat the curry in a pan over medium heat. Stir occasionally and cook for about 5-7 minutes, adding a little water or coconut milk if needed to loosen the sauce.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 236 grams)

• Calories: 418
• Total Fat: 22.7g
• Saturated Fat: 11.3g
• Total Carbohydrate: 38.1g
• Dietary Fiber: 6.4g
• Sugars: 15.2g
• Protein: 18.1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Quiche Traybake
• Jamie Oliver Vegetarian Harissa Butter Beans
• Jamie Oliver Vegetarian Sweet Chilli Tofu
• Jamie Oliver Vegetarian Nut Roast