Vegetable curry with paneer, cashews and raisins

Ingredients for 6 servings:

• 2 liters of milk
• 6 tbsp lemon juice or vinegar
• 500 ml vegetable stock
• 30 ml orange juice
• 1 can coconut milk
• 2 onions
• 2 garlic cloves
• 1 cm ginger
• 3 tomatoes
• 4 potatoes
• 1 head of cauliflower
• 2 carrots
• 150 g leaf spinach, frozen or fresh
• 1 tsp chili flakes
• 1 tsp, heaped cumin
• 1 tsp, heaped coriander powder
• ½ tsp cardamom
• 1 tsp curry powder
• e.g. lemon pepper
• e.g. Paprika powder, hot
• 1 tbsp oil, e.g. coconut oil
• 1 handful of cashews
• 1 handful of raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Indian-inspired, vegetarian, easy to prepare

First, make the paneer. You can, of course, use store-bought milk, but making it yourself is really not difficult. 2 liters of milk yields about 250-300g of cheese. Bring the milk to a boil. When it boils, stir in the lemon juice or vinegar a tablespoon at a time, stopping when the milk starts to curdle. Boil again for about 5 minutes, until the whey has completely separated from the cheese. If this doesn’t happen immediately, don’t panic; just boil for a while longer. Place a cloth, such as a tea towel or a cloth diaper, in a colander and pour in the contents of the pan. Let it drain for a few minutes, then squeeze out the excess water. Be careful, it’s hot! Leave the cheese wrapped in the cloth and shape it, then place it between two boards and press it for 2 hours, adding a weight, such as a large pot filled with water. In the meantime, you can start the curry. To prepare, peel the potatoes and trim the cauliflower and carrots. Cut the carrots into small cubes, and the potatoes and cauliflower into larger cubes. I microwave everything in the microwave for about 5 minutes with 3 tablespoons of water each, until al dente. This speeds things up and I don’t have to keep track of the individual cooking points. Dice the onions and fry them in oil in a large pot. Any oil will do instead of coconut oil; peanut oil, for example, is also delicious. Crush the garlic and add the finely sliced ​​ginger. If you want the ginger to retain its spiciness, add it later. Dice the tomatoes and add them with the spinach. Allow fresh spinach to wilt, or defrost frozen spinach directly in the pot. Deglaze everything with the orange juice and vegetable stock. Then add the vegetables and heat only if they are precooked, or boil them completely if they are still raw. Add the coconut milk and the spices. As the recipe states, the curry will be quite mild. Of course, you can add or omit the spices according to your preference. Once your curry is seasoned, dice the paneer and add it. Don’t worry, unlike other cheeses, it won’t melt. Now add the raisins and cashews, and the curry is ready to serve. Serve with Indian naan bread, or if you can’t find any, you can also use pita bread from the supermarket.