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Tomato Coconut Curry With Mushrooms, Cauliflower And Paneer

Ingredients
  Tomato coconut curry 11 Ounce (1 Jar, Curry Love)
  Sunflower oil 2 Tablespoon
  Quartered button mushrooms 2 Cup (32 tbs)
  Cauliflower 1 Cup (16 tbs), cut up
  Paneer 12 Ounce, cut into 1 inch cubes
Directions

1. Heat the oil in a heavy bottom pan until very hot. Add the mushrooms and brown them, about 2 minutes.
2. Add the cauliflower and cook for 2 minutes.
3. Lower the heat and add the paneer and the tomato coconut curry.
4. Cover and simmer on low heat for about 12 minutes.
5. Serve with Bread or over steamed rice.

*a hard cow’s milk cheese, found at Indian markets and at natural food retailers.

This recipe is courtesy of Mike's Organic Curry Love. To learn more about this product or to find out where you can make a purchase, visit MyCurryLove.Com
Proud member of 1% for the planet OnePercentForThePlanet.Org .

Recipe Summary

Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Vegan, Vegetarian
Servings: 
2

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