Cheese Vegetable Curry
Cheese Vegetable Curry is a vibrant, indulgent dish that brings together the best of both worlds: rich, creamy cheese and a medley of fresh vegetables. This curry starts with a fragrant base of sautéed onions, garlic, and ginger, infused with aromatic spices like cumin, coriander, and turmeric. Chunks of seasonal vegetables such as bell peppers, carrots, and peas are then simmered in a luscious tomato and cream sauce.
Cubes of soft paneer or a melty cheese blend are added, allowing their flavors to meld beautifully with the spiced gravy. Served over a bed of steaming basmati rice or alongside warm naan, this Cheese Vegetable Curry offers a comforting, flavorful experience that’s perfect for any meal.
This super quick Vegan curry takes only 15 minutes to prepare and 15 minutes to cook. Try this Cheese Vegetable Curry at lunch or dinner for your friends and family members. They will love this vegan dish.
Cheese Vegetable Curry
Ingredients:
Cheddar cheese cut ½ inch cubes, 150 g
Butter or margarine, 40 g
Onion, chopped, 1 large
Green pepper cut in strips, 1 small
Carrot, thinly sliced, 2 small
Courgettes, cut into slices, 4 small
Cooking apple, diced, 1 large
Curry powder, 2 tsp
Plain flour, 40 g
Chicken stock, 600 ml
Sultanas, 25 g
Mango chutney, chopped, 2 tbsp
Salt, to taste
Cheese Vegetable Curry
Preparation Method:
Melt the margarine in a saucepan, add the onion, carrots and green pepper and fry gently for 3-4 minutes, keep stirring until the onions are soft but not colored. Add the courgettes, apple and curry powder and cook for 2 minutes, keep stirring.
Sprinkle in the fine flour, cook for two minutes, keep stirring and then gradually combine in the chicken stock. Bring to boil, stirring, add sultanas and salt to taste. Lower the heat, cover the pan and simmer for 5 minutes.
Add the mango chutney then stir in the cubed cheese. Serve in an attractive bowl.
Variation:
Instead of cheese cubes, you can add diced cooked meat but include the sultanas in 2nd stage.
Serving ideas:
Serve each portion of curry with boiled rice. Offer tomato salad with a mint and yogurt dressing as an accompaniment. If you want to make it hot, offer lime pickles as an additional supported side dish.
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