Name: High-Protein Curried Cauliflower & Paneer Skillet
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 large head cauliflower, cut into bite-sized florets (about 700g); 2 tbsp neutral oil (such as canola or avocado); 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 tbsp curry powder (preferably Madras-style); 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/4 tsp cayenne pepper (optional, for heat); 1 (15 oz) can chickpeas, drained and rinsed; 400g paneer, cut into cubes; 1 cup Greek yogurt (plain, 0% or 2%); 1 (14 oz) can diced tomatoes, drained; 1/2 cup water; 2 tsp kosher salt, plus more to taste; 1/2 cup chopped fresh cilantro, plus extra for garnish; 1 lemon, cut into wedges

High-Protein Curried Cauliflower & Paneer Skillet

miradu

This vibrant skillet dinner celebrates cauliflower and classic curry spices, but gets a major protein boost from seared paneer and creamy Greek yogurt. Chickpeas bring extra texture and fiber, while toasting the spices with the onions builds irresistible depth. The yogurt lends silkiness and balances the heat of the spices, making this a comforting, hearty vegetarian main. Serve with warm naan or rice, or enjoy on its own for a super-satisfying meal packed with over 50g protein per serving!

Ingredients

Instructions

Heat 1 tbsp oil in a large nonstick or cast-iron skillet over medium-high heat. Add paneer cubes in a single layer and sear on all sides until golden, about 6 minutes. Remove to a plate.
Add remaining 1 tbsp oil to the skillet. Add onion and a pinch of salt. Sauté until translucent and starting to brown, 5-7 minutes.
Add garlic and ginger; cook until fragrant, about 1 minute. Sprinkle in curry powder, cumin, coriander, turmeric, and cayenne. Stir constantly, toasting the spices until aromatic, about 1 minute.
Add cauliflower florets and drained chickpeas. Toss well to coat in the spices and onions.
Pour in diced tomatoes and water. Sprinkle with 2 tsp salt. Cover and simmer for 5 minutes.
Uncover, stir in yogurt and browned paneer. Simmer gently, uncovered, until cauliflower is just tender and sauce is thickened, 7-10 minutes. Adjust seasoning to taste.
Turn off heat. Stir in chopped cilantro. Serve hot, garnished with more cilantro and lemon wedges for squeezing over each portion.