A vegan curry with the sweetness of roasted cherry tomatoes, the freshness of basil, and the rich texture of paneer, cooked in a sauce made with coconut milk.
Ingredients: 500g cherry tomatoes, halved. 200g paneer, cubed. 1 bunch fresh basil leaves. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 400ml coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. Salt and pepper to taste.
Instructions: Start by heating the oven up to 400F 200C. Add the cherry tomatoes to a baking sheet and sprinkle them with salt and pepper. Coat them with 1 tablespoon of olive oil. Put them in an oven that has already been heated for 20 to 25 minutes, or until they get soft and slightly caramelized. Set the big skillet over medium-low heat and add the rest of the olive oil. Put in the chopped onion and garlic and cook until the onion is soft and the garlic smells good. To the pan, add the turmeric powder, ground cumin, ground coriander, and tomato paste. For another two to three minutes, cook. Add the paneer cubes and roasted cherry tomatoes and mix them in. Add the coconut milk, bring to a simmer, and cook for 10 to 15 minutes, until the sauce gets a little thicker. Tear up the basil leaves and add some to the curry. Save some to decorate on top. Add pepper and salt to taste. Add fresh basil leaves on top and serve hot with rice or bread. Have fun with your tasty vegan Roasted Tomato, Basil, and Paneer Curry!
Prep Time: 15 minutes
Cook Time: 35 minutes
Kerr Shop
