Wednesday, May 29, 2013

Peas And Paneer Cashew Curry

When I'm short on time I'll make curry a hurry. I cheat by using a pre-made block of paneer and I pick up samosas or naan from my favourite local vegetarian Indian cuisine restaurant. You could veganize it by using firm Tofu in place of the paneer, drained and pressed. The dinner I made tonight (in the photo) takes all of fifteen minutes to put together start to finish.. which is exactly how much time I had to make something before getting my son off to baseball this evening!

Half block of paneer, cubed
2 tbsp vegetable oil
1 can of coconut milk
1/4 cup of vegetable stock
2 tbsp yellow curry paste
2 tbsp brown sugar
2 cups of frozen peas
Pinch each of curry powder, cumin and white pepper
1/2 cup cashews

Pan fry the paneer in the vegetable oil until all sides are golden (about 5 minutes) Meanwhile, in a saucepan combine the coconut milk, vegetable stock, curry paste and spices and bring to a boil. Add in peas and brown sugar, let simmer for five minutes. Add in cashews and let simmer for another five minutes before throwing the paneer in. Stir and serve ..then you're done!

I dish it out over basmati rice and in tonights case it was the microwave ready in two minutes kind! Not recommended as the real stuff is best but for the time I had it was ideal. The store bought naan and/or samosas enables me to fake a hearty homemade meal in minutes flat.

About Me

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Life-long Vegetarian and proud to be Canadian. Really, I'm a little bit of everything, all rolled into one. I'm a bitch, I'm a lover, I'm a child, I'm a mother, I'm a sinner, I'm a saint (I do not feel ashamed) I'm your hell, I'm your dream (I'm nothing in between) You know, I wouldn't want it any other way..... (I'd like to think that song was written about me! lol)