Name: High-Protein Curried Cauliflower & Paneer Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 225g (8 oz) paneer, cubed; 2 tbsp olive oil, divided; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 tsp curry powder; 1/2 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp garam masala; 1/4 tsp chili powder (optional, for heat); 1 1/4 cups canned diced tomatoes (or tomato purée); 3/4 cup low-sodium vegetable broth; Salt and black pepper, to taste; 1/2 cup frozen green peas, thawed; Fresh cilantro, chopped, for garnish; Lemon wedges, to serve

High-Protein Curried Cauliflower & Paneer Skillet

miradu

This High-Protein Curried Cauliflower & Paneer Skillet delivers bold Indian-inspired flavors and a satisfying protein punch. Roasted cauliflower and golden-crisp paneer cubes are simmered in a fragrant tomato-based curry sauce, spiced with warming curry powder, cumin, and garam masala. A handful of green peas adds color and sweetness, while fresh cilantro and a squeeze of lemon brighten each serving. This one-pan meal is perfect for weeknights, offering a delicious vegetarian main that's hearty, wholesome, and layered with flavor and texture.

Ingredients

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cauliflower florets and sauté for 4-5 minutes, stirring occasionally, until lightly browned and starting to soften. Remove to a plate.
Add remaining 1 tablespoon olive oil to the pan. Add paneer cubes and cook, turning gently, until golden on most sides (about 2-3 minutes). Remove paneer and set aside with cauliflower.
Lower heat to medium. Add chopped onion and cook until translucent, 3-4 minutes. Add garlic and ginger, sauté for 1 minute until fragrant.
Stir in curry powder, turmeric, cumin, garam masala, and chili powder (if using). Toast spices for 30 seconds, stirring constantly.
Add diced tomatoes and vegetable broth; stir to combine and scrape up any browned bits from the pan.
Return cauliflower and paneer to the pan. Season with salt and pepper. Bring to a gentle simmer, cover, and cook for 8-10 minutes until cauliflower is just tender and sauce has thickened.
Stir in thawed peas and cook for 2 more minutes. Adjust seasoning as needed.
Garnish with fresh cilantro and serve hot with lemon wedges on the side.