A super easy curry to make-ahead as a midweek meal, or simmer away on a weekend. This medium spiced vegetarian curry doesn't really have an origin as such. I was influenced by Indian and Thai flavours but on the whole it's pretty made up - why not eh! With a tomato base, the paneer and deliciously softened vegetables are flavoured with the likes of lime, red chillies, ginger, garam masala and fresh coriander. The dish is finished off with a crunch of peanuts and extra lime juice. I ate it with chopsticks just because it made the paneer fun to skewer, but there really are no rules here. If you're a fan of tikka masala and red Thai curries, you might just like this too.
I do love me a hearty meal packed with vegetables, even better - what I like to call secret veg! Sometime last year, I sampled a delicious jackfruit burger at The Orange Tree in Leicester. The green jackfruit, found in most Asian supermarkets has a fleshy almost "pulled" appearance which gives it a very realistic pulled pork texture. It also has next to no flavour, making it perfect for adapting to whatever vegetarian recipe takes your fancy.
Domu have recently set me three challenges, the first being cooking with an ingredient you've never used before. The perfect opportunity to get my hands on a can of jackfruit and experiment with Mexican flavours in one of their VonShef slow cookers. Here's how I got on...
