NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Paneer

1 cup Cauliflower florets

0.5 cup Red bell pepper

0.5 cup Green peas

0.5 cup Non-fat Greek yogurt

0 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Water

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets and diced red bell pepper with half of the avocado oil and a pinch of the sea salt.

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, heat the remaining avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the cubed paneer to the skillet and sear for 2-3 minutes per side until each piece is golden brown, then set aside on a plate.

• 6

  Reduce the skillet heat to medium and add the minced garlic and grated fresh ginger, sautéing for 1 minute until fragrant.

• 7

  Stir in the ground turmeric, ground cumin, garam masala, and black pepper, allowing the spices to bloom in the oil for 30 seconds.

• 8

  In a small bowl, whisk together the non-fat Greek yogurt and water until smooth, then pour the mixture into the skillet while stirring constantly.

• 9

  Fold in the roasted cauliflower, roasted peppers, seared paneer, green peas, and the remaining sea salt.

• 10

  Simmer the curry gently for 3-5 minutes until the sauce has thickened and the peas are bright green and tender.

• 11

  Remove from heat and garnish with freshly chopped cilantro before serving hot.