Curry for Change
We have taken on the challenge of creating our own recipe for a curry as part of the Curry for Change campaign, which aims to support families suffering from hunger in some of the world's poorest countries. The idea is to come up with a tasty recipe that is simple for people to cook at home. If you want to get involved with the cause, please do check out their website!
Here's what we came up with...
Nice. Rice. Baby. / Curried wild rice with paneer, spinach and spiced roasted cauliflower
Served in a big dish for everyone to share, this curry, if not totally authentic, is fresh, healthy and cost just over a fiver to serve 6 (…yes 6!) This simple meal combines spiced, roasted cauliflower with a simple curry sauce made with little more than spices, tomatoes and paneer cheese. These are then tossed together with wild rice and fresh spinach to finish things off.
What you will need:
We have taken on the challenge of creating our own recipe for a curry as part of the Curry for Change campaign, which aims to support families suffering from hunger in some of the world's poorest countries. The idea is to come up with a tasty recipe that is simple for people to cook at home. If you want to get involved with the cause, please do check out their website!
Here's what we came up with...
Nice. Rice. Baby. / Curried wild rice with paneer, spinach and spiced roasted cauliflower
Served in a big dish for everyone to share, this curry, if not totally authentic, is fresh, healthy and cost just over a fiver to serve 6 (…yes 6!) This simple meal combines spiced, roasted cauliflower with a simple curry sauce made with little more than spices, tomatoes and paneer cheese. These are then tossed together with wild rice and fresh spinach to finish things off.
What you will need:
Curry · 1 tbsp cumin seeds · 1 tsp dried ginger, grated · 1 ½ tbsp tumeric powder · 1 tbsp garam masala · 1 tsp chilli flakes · pinch of sugar · 3 tbsp sunflower oil · 2 onions, sliced · 1 clove garlic, coarsely chopped · 3 tomaotes, cubed · 120g paneer cheese, cubed | Rice · 200g Basmati/wild rice mix · 1 bag baby spinach · 1 lemon Spiced Cauliflower · 1 small cauliflower cut into bite-sized pieces · 1 tbsp cumin sees, ground · 1 tbsp coriander seeds, ground · 1 tbsp garam masala · knob of butter |
Start by getting a full kettle on, prepping the veg and putting the oven to 180.
Curry
Add the sliced onions to a frying pan with a good glug of sunflower oil over a medium heat. Once softened, add the chopped garlic and the spices. Fry for a couple of minutes before adding the tomatoes, a pinch of sugar and the cubed paneer. Leave to simmer over a low heat, keeping an eye, and adding a splash of water if it starts to look too dry.
Rice
Meanwhile, add the hot water to a saucepan and bring to the boil. Rinse the rice under a cold tap and add to the pan and cook for 18 minutes.
Cauliflower
While the rice is cooking, toss the cauliflower in a bowl with the ground spices. Heat the butter with a little oil in an oven-proof pan over a medium high heat. Let the butter foam in the pan and when it starts to turn brown add the spiced cauliflower, together with any excess spices from the bowl. Leave until nicely browned and then transfer to a hot oven covered with foil for 10-15 minutes.
Now, to bring it all together
Get a nice big dish and combine the drained rice, curry mixture and roasted cauliflower and then add the fresh spinach and a squeeze of lemon juice. Toss it all together until the spinach has wilted and put on the table for everyone to get stuck into!
Great with cool raita and warm chapattis to mop it up with.
Curry
Add the sliced onions to a frying pan with a good glug of sunflower oil over a medium heat. Once softened, add the chopped garlic and the spices. Fry for a couple of minutes before adding the tomatoes, a pinch of sugar and the cubed paneer. Leave to simmer over a low heat, keeping an eye, and adding a splash of water if it starts to look too dry.
Rice
Meanwhile, add the hot water to a saucepan and bring to the boil. Rinse the rice under a cold tap and add to the pan and cook for 18 minutes.
Cauliflower
While the rice is cooking, toss the cauliflower in a bowl with the ground spices. Heat the butter with a little oil in an oven-proof pan over a medium high heat. Let the butter foam in the pan and when it starts to turn brown add the spiced cauliflower, together with any excess spices from the bowl. Leave until nicely browned and then transfer to a hot oven covered with foil for 10-15 minutes.
Now, to bring it all together
Get a nice big dish and combine the drained rice, curry mixture and roasted cauliflower and then add the fresh spinach and a squeeze of lemon juice. Toss it all together until the spinach has wilted and put on the table for everyone to get stuck into!
Great with cool raita and warm chapattis to mop it up with.