Pea Paneer Curry with Riced Cauliflower Flatbread Recipe

Pea Paneer Curry with Riced Cauliflower Flatbread

• 1 pkg. (340 g) Green Giant* frozen Cauliflower Riced Veggies, thawed
• 1 ½ cups (360 mL) Green Giant* Frozen Summer Sweet Peas
• 2 lg. eggs
• ½ tsp. (2.5 mL) of each salt and pepper
• 1 cup (240 ml) cheddar cheese, grated
• 1 tsp. (5 mL) dried mint
• 1 block (400 g) paneer cheese, cut into ½ inch cubes
• ½ cup (120 mL) heavy cream
• 1 cup (240 mL) tomato puree
• ½ cup (120 mL) water
• 1 tbsp. (15 mL) coconut oil
• 1 ½ tsp. (7.5 mL) cumin seed
• 1 cup (240 mL) white onion, finely
• 1 tbsp. (15 mL) garlic, slivered
• 1 tbsp. (15 mL) ginger, minced
• 1 tsp. (5 mL) ground coriander
• 1 ½ tsp. (7.5 mL) turmeric
• 1 tbsp. (15 mL) fresh or frozen Fenugreek
• 2 tbsp. (30 mL) fresh cilantro, chopped