Ingredients

The following ingredients have 6 Servings
  • 30ml (2 tbsp) coconut oil
  • 3 garlic cloves, peeled and crushed
  • 2.5cm (1in) fresh ginger root, peeled and minced
  • 1 green pepper, washed and sliced
  • 1 red pepper, washed and sliced
  • 1 small cauliflower, cut into bite-sized florets
  • 15ml (1 tbsp) tomato paste
  • 7.5ml (½ tbsp) garam masala
  • 7.5ml (½ tbsp) ground turmeric
  • 1.25ml (¼ tsp) cayenne pepper
  • 440g (1 can) chopped tomatoes
  • 1 batch of paneer tikka, already cooked
  • 125ml (½ cup) Greek yogurt
  • 15g (¼ cup) cilantro, washed and chopped

Instruction

  • Heat the coconut oil in a large, deep saucepan.
  • Add the onion, garlic, ginger, red pepper, green pepper and cauliflower, and stir fry for 1 minutes over medium heat. Continue to cook for about another 15 minutes, or until the onion is soft and translucent.
  • Add the tomato paste, garam masala, turmeric and cayenne pepper. Sit until everything is incorporated.
  • Pour in the tomatoes, stir, and let it heat through, which should take about 2 minutes.
  • Add the cooked paneer tikka, stir, and heat it through, which should take another 2 minutes.
  • Remove from the heat, then stir in the yogurt.
  • Season to taste, top with cilantro and serve immediately with naan bread. Enjoy!