This article was published on November 6, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
This dish has all my favourite ingredients: cheese, greens, onions, and blasts of flavour, plus it’s completely vegetarian. It’s based on Jamie Oliver’s Speedy Green Curry from his cookbook 5 Ingredients but I’ve added a few extra things for some more depth. If you are lactose intolerant or vegan, swap the paneer for tofu.Â
Ingredients
- 1 yellow onion, diced
- 23 g (2 tbsp) olive oil
- 2 cloves garlic, crushed
- 1 head of broccoli, chopped in florets
- 24 g (1.5 tbsp) red curry paste
- 15 g (1 tbsp) red wine vinegar
- 32 g (2 tbsp) soy sauce
- Approx. 120 g (4 cups) spinach
- 200g paneer (half of one brick), diced into small cubes
Method
- Stir the onion and garlic in olive oil for about five minutes over medium-high heat in a large saucepan. Once the onions become slightly translucent, add the broccoli and red curry paste. Cook for another five minutes.
- Toss in the red wine vinegar and let it simmer for 30 seconds. Add the soy sauce.
- Once vegetables and liquids are all mixed together, add the spinach and paneer. Cook until the spinach is wilted.
- Season with salt and pepper to your liking and serve over rice or quinoa.Â
Image: Carissa Weins
