Spiced broccoli, paneer & peas with garam masala cashews

cashew nuts fibre folate gluten free iron paneer sprouts vitamin c

N/A

Source

Ingredients

2 tbsp groundnut oil

thumb-sized piece of ginger , grated

2 garlic cloves , crushed

½ tsp cumin seeds

½ tsp turmeric

1 tbsp garam masala , plus an extra 1 tsp

225g block paneer , cut into 2cm cubes

small bunch of coriander , chopped

100g fat-free natural yogurt

50g cashews

1 large head of broccoli , cut into florets and stem cut into 2cm chunks

400g Brussels sprouts , halved or quartered

250g defrosted peas

1 lime , juiced, plus wedges to serve

mango chutney and naan breads or rotis, warmed, to serve

Method

Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.

Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.

Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.

Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don’t leave for too long or the peas will shrivel).

Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.