VEGETARIAN CHRISTMAS CURRY RECIPES

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SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES



Speedy spinach curry | Jamie Oliver vegetarian curry recipes image

Total Time 16 minutes

Yield 2

Number Of Ingredients 5

20 g unsalted cashew nuts
1 onion
2 teaspoons rogan josh curry paste
100 g paneer cheese
200 g baby spinach

Steps:

    1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
    2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
    3. Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
    4. Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
    5. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
    6. Crush the cashew nuts and sprinkle over the top before serving. Yum.

Nutrition Facts : Calories 363 calories, FatContent 26.7 g fat, SaturatedFatContent 9.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 11.7 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0.7 g salt, FiberContent 5.1 g fibre

51 VEGETARIAN CHRISTMAS MAINS RECIPES - BBC GOOD FOOD



51 Vegetarian Christmas mains recipes - BBC Good Food image

Discover our stunning selection of meat-free mains to serve for Christmas. Choose from veggie tarts, pies, nut roasts and more.

Provided by Good Food team

Number Of Ingredients 1

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SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES
From jamieoliver.com
Total Time 16 minutes
Calories 363 calories per serving
    1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
    2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
    3. Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
    4. Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
    5. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
    6. Crush the cashew nuts and sprinkle over the top before serving. Yum.
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