BALANCE_MARCH_2020 - 42

FOOD & DRINK VEGETARIAN IIIII

PA N E E R C U R RY
Peta: "For years I had been
reluctant to try paneer, as
descriptions often liken it to
cottage cheese, which put me off.
However, that description is so
wildly inaccurate - it's far more
like halloumi. Since discovering it,
I cook with it all the time. The
curry below is one of my favourite
ways to use it."
SERVES 4
* 4 tbsp vegetable oil
* 1 onion, diced
* 2 garlic cloves, finely chopped
* 1 mild red chilli, finely chopped
(with seeds)
* 2.5cm piece of ginger, peeled
and finely chopped
* 1 tbsp tomato purée
* 1 tsp ground cumin
* 1 tsp garam masala
* 1 tsp hot curry powder
* 1 x 400g tin chopped tomatoes
* 100ml double cream
* Salt and black pepper
to season
* 100g baby leaf spinach
* 250g paneer, cut into
bite-sized cubes
* 100g frozen petits pois
* A pinch of caster sugar
* A squeeze of lemon juice
* Rice and/or naan bread to serve

METHOD
Heat 2 tablespoons of the
vegetable oil in a large saucepan
over a medium heat, then add the
onion, garlic, chilli and ginger and
sauté for 3 to 4 minutes until the
onion is soft and translucent, then
add the tomato puree, cumin,
garam masala and curry powder.
Cook for 30 seconds, then add
the tinned tomatoes and the
double cream.
Season well with salt and black
pepper, bring the mixture to the
boil, then reduce the heat and
simmer for 10 minutes. Rinse the
spinach leaves.
Meanwhile, heat the remaining
vegetable oil in a frying pan over
a medium-high heat. Add the
paneer and fry it, turning it
frequently, until golden brown
and crisp all over. Add the paneer
to the curry.
Return the curry to the boil, then
reduce the heat and simmer for
a further 10 to 15 minutes. Add the
frozen petits pois and spinach,
return to the boil, and simmer for
a few minutes until the peas are
cooked and the spinach has wilted.
Add the sugar and lemon juice,
check the seasoning, and serve
with rice or naan bread.

sauté for 3 to 4 minutes, then
add the pepper, carrot and celery.
Sweat for a few minutes, then add
the chipotle paste, smoked
paprika, cumin and tomato purée.
Stir to coat the vegetables, then
add the drained black beans,
tomatoes and vegetable stock.
Season with salt and black pepper,

bring to the boil, then reduce the
heat and simmer for 30 minutes,
stirring occasionally. Then remove
from the heat and season to taste.
For the salsa, mix the sweetcorn
with the lime juice, red chilli and
coriander. Stir through 2 teaspoons
of olive oil. Serve the chilli piping
hot, with the salsa on top.

Peta: "As a vegetarian, I usually
stir a handful of grated Cheddar
cheese and a dollop of sour cream
into my chilli, but the zingy corn
salsa here is so delicious, it makes
that unnecessary. It's a good sign
of a vegan dish when a non-vegan
wouldn't want to add anything."
SERVES 4 TO 6
* 1 onion
* 3 garlic cloves
* 1 to 2 green chillies
* 2 tbsp olive oil, plus 2 tsp
* 1 red pepper, chopped
* 1 carrot, peeled and diced
* 2 celery sticks, finely diced
* 1 tsp chipotle paste

42

* 1 tsp smoked paprika
* 1 tsp ground cumin
* 2 tsp tomato purée
* 2 x 400g tins black beans
* 1 x 400g tin chopped tomatoes
* 500ml vegetable stock
* Salt and black pepper to season
* 100g drained tinned sweetcorn
* Juice of half a lime
* Half a red chilli, deseeded and
finely chopped
* A handful of coriander, chopped
METHOD
Heat 2 tablespoons of oil in a
saucepan over a medium heat,
add the onion, garlic and green
chillies (all finely chopped) and

WORDS James Gill

BLACK BEAN
CHILLI WITH CORN
AND LIME SALSA
BALANCE_MARCH_2020

Table of Contents for the Digital Edition of BALANCE_MARCH_2020
