Mary Berry shows off her recipe for hot cross buns
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Before you settle on the sofa this evening and tune into The Great British Bake Off on Channel 4 at 8pm, whip up this paneer and roasted vegetable curry. This dish is both healthy and flavoursome.
Everybody loves a tasty vegetable curry.
Why not try Mary Berry’s own recipe, filled to the brim with nutrients and flavour?
It makes a lovely dinner for four or six people.
You can serve it with rice, or Indian breads such as naan or roti.
Treat yourself to some shop-bought vegetable samosas to accompany your curry – or make them yourself.
Mary Berry is a renowned chef and British national treasure.
Her career, which is still going strong, spans over 60 years so far.
Mary was famously a judge on The Great British Bake Off from 2010-2016 when it moved from the BBC to Channel 4.
In 2017 she was honoured at the National Television Awards as Best TV Judge.
She was recently appointed DBE for her services to the culinary arts, broadcasting and charity.
One core ingredient of the recipe is sweet potato.
According to Healthline, the vegetable is extremely nutritious and a great source of fibre.
Women’s Health recommends that for weight loss, sweet potato is best steamed, baked, or roasted – as opposed to fried.
Another key ingredient here is baby spinach.
This superfood, which means it offers maximum nutritional benefit for minimal calories, even helps your vision and immune system.
Health Shots said: “Spinach also helps in keeping the blood sugar level stable and bad cholesterol level down. This is another reason why your body will have zero weight woes.”
To make Mary Berry’s paneer and roasted vegetable curry you need:
Four tbsp sunflower oil
One cauliflower, broken into florets
300g sweet potato, cut into two cm (¾in) dice
Eight oz paneer, cut into two cm (¾in) dice
Two onions, sliced
Three cm (1¼in) knob of fresh root ginger, peeled and grated
One tbsp curry powder
One tbsp garam masala
¼ tsp ground cloves
Two tbsp plain flour
600ml (one pint) hot vegetable stock
Two tbsp mango chutney
150ml (five fl oz) double cream
100g (four oz) baby spinach
Juice of one lemon
Salt and freshly ground black pepper
Drizzle two tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for five to 10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.
Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for five to 10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.
Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.
Add the paneer at the last moment and serve piping hot.
Mary Berry describes this vegetable curry as “delicious”.
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