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Pea Paneer Curry with Riced Cauliflower Flatbread

Ingredients

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

Directions

Preheat oven to 450°F. Line a baking sheet and set aside.

In a large bowl, whisk eggs. Add cauliflower, cheddar cheese, dried mint, salt, pepper and stir until well combined.  Measure ½ cup (120 ml) of the mixture and turn out onto a lined baking sheet. Gently flatten mixture creating a 5-inch round flatbread. Repeat this step until mixture is gone creating 4 flatbreads. Bake for 15 minutes until edges are golden. Gently flip each flatbread over with a large spatula. Return to the oven and bake for another 15 minutes. Remove from oven and allow flatbreads to cool.

In a medium size pot over medium heat, stir coconut oil with cumin seeds. When seeds start to pop, roughly 3 minutes, add onion, garlic, ginger and sauté for 5 minutes until aromatic. Slowly add coriander and turmeric allowing each to become fragrant before adding the next. Stir in tomato puree and fenugreek, cook paste for 7 minutes. Stir in water to loosen paste. Stir in cream until smooth, simmer for 10 minutes. Stir on paneer cheese and peas, simmer for 10 minutes.

Garnish paneer with fresh cilantro and mint. Serve with cauliflower flatbreads.