Paneer and Roasted Vegetable Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paneer and Roasted Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Paneer and Roasted Vegetable Curry

Oven-roasted cauliflower and peppers tossed with golden seared paneer in a creamy, spice-infused yogurt sauce that delivers a satisfyingly warm finish.

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NUTRITION

515kcal
Protein
46.2g
Fat
21.0g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Paneer

0.5 tsp Olive oil

1 cup Cauliflower florets

1 medium Red bell pepper

1 cup Non-fat Greek yogurt

2 tbsp Tomato puree

1 cup Fresh spinach

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets and chopped red bell pepper with the olive oil and sea salt on the prepared sheet, then roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, heat a large non-stick skillet over medium heat and sear the paneer cubes until they are golden brown on all sides.

  • 4

    Add the minced garlic, grated ginger, garam masala, turmeric, and cumin to the skillet with the paneer, toasting the spices for 1 minute until fragrant.

  • 5

    Stir the tomato puree and the roasted vegetables into the skillet, mixing well to coat everything in the spice blend.

  • 6

    Turn the heat down to low and gently fold in the Greek yogurt and fresh spinach, stirring constantly until the spinach is wilted and the sauce is creamy and heated through.

Paneer and Roasted Vegetable Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paneer and Roasted Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Paneer and Roasted Vegetable Curry

Oven-roasted cauliflower and peppers tossed with golden seared paneer in a creamy, spice-infused yogurt sauce that delivers a satisfyingly warm finish.

NUTRITION

515kcal
Protein
46.2g
Fat
21.0g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Paneer

0.5 tsp Olive oil

1 cup Cauliflower florets

1 medium Red bell pepper

1 cup Non-fat Greek yogurt

2 tbsp Tomato puree

1 cup Fresh spinach

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets and chopped red bell pepper with the olive oil and sea salt on the prepared sheet, then roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, heat a large non-stick skillet over medium heat and sear the paneer cubes until they are golden brown on all sides.

  • 4

    Add the minced garlic, grated ginger, garam masala, turmeric, and cumin to the skillet with the paneer, toasting the spices for 1 minute until fragrant.

  • 5

    Stir the tomato puree and the roasted vegetables into the skillet, mixing well to coat everything in the spice blend.

  • 6

    Turn the heat down to low and gently fold in the Greek yogurt and fresh spinach, stirring constantly until the spinach is wilted and the sauce is creamy and heated through.