This article was published on November 6, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
Reading time: < 1 min 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
