Nigel Barden served up a tasty spiced vegetables and paneer Cheese with cashew and quinoa crumble using a recipe from Cyrus Todiwala Spiced Box cookbook on Radio 2 Drivetime.
The ingredients are: Cauliflower 1 small, cut into small florets, stalks chopped separately into small pieces, Carrots 2, diced, Potato 1, peeled and diced, Onion 1, coarsely chopped, Fresh Green Chillies 2 finger-type, coarsely chopped, Garlic 2 Cloves, roughly chopped, Fresh Root Ginger 5cm piece, peeled and roughly chopped, peelings reserved, Extra Virgin Rapeseed Oil 2 tbsp, Paneer 150-200g, diced, Green Pepper 1 small, cored deseeded and diced, Fresh Red Chilli 1 small, diced, Chickpeas 1 x 400g can, drained and rinsed, Chopped Fresh Coriander 2 tbsp, Tomato Sauce (see below) to serve, Salt and Freshly Ground Black Pepper.
For the Spice Paste: Ground Cumin 1 tsp, Ground Coriander 2 tsp, Ground Turmeric ½ tsp and Red Chilli Powder 1 tsp.
For the Crumble Topping: Raw Cashew Nuts 100g, Cumin Seeds 1 tsp, toasted (in a heavy based frying pan over a low heat until brown and aromatic), Coriander Seeds 1tsp, Quinoa 3-4 tbsp, uncooked, Fresh Green Chilli 1, deseeded, Olive Oil, 1 tsp and Butter 15g, at room temp.
For the Tomato Sauce: Extra Virgin Rapeseed Oil 1 tbsp, Cinnamon Stick 2 x 10cm pieces, Dried Red Chillies 4, each broken into 3 pieces and deseeded, Fresh Green Chillies 3-4, slit lengthways into 4 pieces, Onions 2, finely chopped, Malt Vinegar, 1 tbsp, Raw Cane or Muscovado Sugar 2 tsp, Fresh or Canned Tomatoes 400g, chopped.