Vegetarian dishes are wonderful when you can add carbs – rice, pasta or potatoes help fill the gaps. Without them … nuh, I’m starving.
I had a bunch of silverbeet in the fridge, rapidly approaching its expiry date and I love a bit of spice, so decided to turn it into saag paneer – an Indian curry – last night. Instead of pairing it with rice, I bought a barbecued chook.
The kids had home-baked some fries and steamed veggies with their chicken. I offered Husband rice with his curry, but he was sated by a quarter of chook and a generous dollop of saag paneer.
Voila, everyone happy – and all bellies full!
Recipe: Roast chicken with saag paneer
1 roast chook
1 bunch silverbeet, white parts removed
2 tablespoons chilli-infused olive oil
1 large onion, finely chopped
5cm piece of ginger, peeled and grated
2 garlic cloves, chopped
1 tsp ground cumin
2 tsps ground coriander
1 tsp garam masala
200g paneer cheese (available from supermarkets in the feta section), cubed
1/2 cup cream
1/2 cup water
1 cup passata (purely because I had some leftover in the fridge, optional – a couple of diced tomatoes might also be nice)
1 tablespoon lemon juice
METHOD: Blanch the silverbeet in boiling water for five minutes, drain and refresh under cold water. Heat oil in heavy based frying pan. Saute onion until soft. Add garlic and ginger, saute 2 more minutes. Add spices. Saute 1 more minute. Place silverbeet and onion mixture in a food processor and pulse until smooth. Return to frying pan with passata, cream and water. Stir to combine. Add diced paneer. Simmer five minutes. Serve with quarters of barbecued chicken.