Ingredients
- A block of paneer
- 400gms waiporoporo potatoes -washed and cubed (Waewae Permaculture)
- 1Tbsp tamari
- 2 small or 1 large bok choy (Janefield Hydroponics)
- 1 tin of chickpeas
- 1 red onion
- Fresh coriander to sprinkle on the top when serving.
- Sauce:
- 2 cloves of garlic
- 1 small onion
- 1/2 fresh red chilli (Kakanui Produce)
- 2 tsps of lime juice
- Cube of ginger -peeled
- 1 Tbsp maple syrup
- 1/2 Tbsp salt
- 2 Tbsp tamari
- 1 Tbsp coriander ground
- 1 Tbsp cumin ground
- 1 Tbsp cinnamon
- 2 Tbsp tomato paste
- 1 tin coconut milk
- 400ml vegetable stock
Vendors
Tags
Vegetarian
GlutenFree
Sauces-marinades
Waiporoporo Potatoes and Bok Choy Paneer Curry
Method
- Pre heat the oven to 200 degrees C Make the sauce first
- Peel the onion, garlic and ginger then put into a blender with the rest of the sauce ingredients
- Blend until smooth
- Cut the paneer into cubes along with the waiporoporo potatoes
- Place them into a baking tray making sure they are spread out evenly on the dish
- Peel and chop the red onion into quarters and place in the baking dish with the potatoes and paneer
- Drain the can of chickpeas and add to the pan
- Pour the sauce, making sure you cover all the vegetables & paneer
- Put into the oven for around 25mins, giving it a stir once or twice while it is baking
- Add the bok choy 15 minutes into the cook, nestling it into the sauce, then bake for a further 10mins
- Add the chopped coriander leaves when serving
Comments
Recipe by: Elizabeth Marshall
