Ingredients

The following ingredients have 4 Servings
  • 3 large carrots (peeled and sliced)
  • 170 g green beans
  • 1/2 small cauliflower
  • Sunflower oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • A thumb sized piece of ginger (peeled and finely chopped)
  • 800 g tinned chopped tomatoes
  • 1 tsp cumin seeds
  • 1/4 tsp chilli powder (or more to taste)
  • 1/2 tsp turmeric
  • 1 tbsp garam masala
  • 25 g butter or dairy free spread
  • 227 g paneer (cubed)
  • 400 g tinned chickpeas (drained)
  • 2 medium potatoes (cubed and boiled)

Instruction

  • Steam or boil the vegetables until soft.
  • Heat the oil in a large, heavy based pan and add the cumin seeds. Fry for one minute over a medium heat. Add the onion and cook gently for around 10 minutes until soft, stirring often. 
  • When soft stir in the ginger, garlic, chilli powder and turmeric and cook for a further few minutes making sure that the garlic doesn't start to burn.
  • Add the chopped tomatoes and simmer for five minutes. Add the garam masala and stir well. At this stage I add a few pieces of cooked carrot and cauliflower and mash them into the sauce to make sure that the kids get some of the veggies in their bodies - as I never know which bits they're going to eat. 
  • Stir well then add the rest of the vegetables. This is the time to add the paneer and/or the chickpeas if using (take care with small children if adding chickpeas as they could potentially cause a choking risk). If the sauce looks a bit dry add a little water and stir well. Add the butter or spread and stir well.