Indian vegetable and paneer curry

This Indian vegetable and Paneer curry is easy, light and healthy. It can be made with pretty much any vegetable you have in the fridge and only takes moments to prepare. Serve with fluffy rice, fresh naan bread and lots of yoghurt and coriander. (Find a recipe for easy paneer HERE)



  • 1 red onion, finely chopped
  • 3 cloves of garlic, sliced
  • 1 carrot, cleaned and chopped
  • 1 bell pepper, cut in 1,5 cm pieces
  • A few broccoli stems, cut into small pieces
  • 1 small zucchini, sliced
  • 50g lentils, soaked in cold water for 30 minutes-1 hr
  • 5 small new potatoes, cleaned and sliced in half
  • 30 cashews soaked in hot water
  • 50g paneer (recipe for easy paneer here)
  • 400ml Passata
  • 2 tbsp. coconut cream of milk
  • Yoghurt to top
  • Bunch of fresh coriander to garnish


  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tsp. cinnamon
  • 1 tsp. coriander seeds
  • 1 tsp. cumin
  • 1 tsp. garam marsala
  • Thumb size piece of ginger
  • A few coriander stalks
  • 1 tsp. fenugreek
  • 2 tbsp. coconut cream or milk
  • Salt & pepper



  1. Blend the curry paste ingredients in a food processor until smooth
  2. In a little olive oil, fry the onion until translucent before adding the garlic. Fry for another couple of minutes and put aside
  3. Fry the broccoli for 2-3 minutes, add the carrots and cook for 4-5 minutes
  4. Add in the bell pepper and the zucchini and cook for another 4-5 minutes.
  5. Meanwhile cook the potatoes until they are soft but still have a bite to them, this should take approx. 12 minutes
  6. Do the same with the lentils, bring to a boil and let simmer for about 15 minutes.
  7. Add the tomato sauce, the lentils, potatoes and the curry paste to the vegetables and simmer for another 10 minutes.
  8. Blitz the cashews in a food processor until a paste forms and add to the curry sauce
  9. Stir through a couple of spoons of coconut cream, top with yogurt and coriander and serve with whole grain rice and/or naan bread.

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