- 1 red pepper, chopped into bite-sized pieces
- 1 yellow pepper, chopped into bite-sized pieces
- 1/2 head of cauliflower, broken into small florets
- 1 large carrot, sliced into very thin coins
- 1 Tbsp chopped garlic (in a jar)
- 1 1/2 tsp grated fresh ginger (in a jar)
- 1/2 block of pre-made paneer, cut into small cubes
- 1 to 2 Tbsp ghee
- 1 large onion, chopped or “stripped”
- 1 to 2 cans chickpeas, rinsed and drained
- 1 to 2 cans regular fat coconut milk
- 2 Tbsp good quality Madras curry powder (or more, to taste)
- 1/2 to 1 tsp garam masala
- 1 jalapeño pepper, finely chopped
- large handful cilantro, chopped
- handful of young kale, chopped
In a large, deep frying pan, heat the ghee until very hot.
Add garlic, ginger and onions. Sprinkle a pinch or two of salt into the pan. Sauté gently until onions are caramelized.
Throw in curry powder, stirring until the onions are coated, and the spice is fragrant.
Add the peppers, cauliflower, carrots, and chickpeas, stirring to coat with the spices and onions.
Pour in one can of the coconut milk, and stir until everything is blended together. Add chickpeas and stir gently.
Bring to a boil, then turn the heat down. Cover and simmer for about 15 to 20 minutes, until vegetables are tender. Stir occasionally; add more coconut milk if it’s looking too dry.
Meanwhile, fry the paneer in a separate pan until golden (I used olive oil for frying).
Add the jalapeño, kale, and paneer, and simmer for a couple of more minutes, lid on.
Stir in cilantro, and taste for salt and pepper.
Sprinkle the garam masala over top and fold in.
Serve over brown rice.