Paneer Vindaloo

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Paneer Vindaloo

Yield: 4

Author: Ori Harrington

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 blocks Vio Life Grillable cheese
• 3 tbsp vegan butter (I used Nut for Butter)
• 2 cups vegan chickn broth (I get mine from Lufa Farms)
• 2 tsp mustard powder
• 1 tbsp vindaloo paste (I get mine from Lufa Farms)
• 3 tbsp chili flakes
• 3 tsp cumin powder
• 2 tsp cinnamon powder
• 1/2 tsp black pepper
• 2 tbsp ginger powder
• 10 garlic cloves, yes, my cookie, 10! (minced)
• 1 tsp brown sugar
• 1/4 tsp turmeric powder
• 7 tbsp lemon juice
• ¼ cup tomato paste
• ¼ cashews (soaked in boiled water for 15 min)

Instructions

The Cheese

1. Cut the cheese into small pieces. Grill the cheese on a pan or a grill for 5 - 10 minutes until it’s ready. Set aside, the texture for this dish becomes perfect once the cheese cools again.

The Sauce

1. In a medium saucepan, melt the butter & sauté the garlic, once the garlic becomes fragrant, add the tomato paste, vindaloo paste & chili flakes, stir until combined. It will become a very thick paste, let it cook in low heat for 10 minutes.
2. Transfer the paste to a high speed blender, add the rest of the ingredients & blend until smooth.
3. Transfer the sauce to a pot & heat it up in medium heat, once it’s warm add the cheese. Stir until they’re all covered.
4. Serve with naan & rice!

Nutrition Facts

Calories

283.76

Fat (grams)

16.04 g

Sat. Fat (grams)

4.20 g

Carbs (grams)

30.90 g

Fiber (grams)

3.47 g

Net carbs

27.43 g

Sugar (grams)

16.32 g

Protein (grams)

7.86 g

Sodium (milligrams)

267.09 mg

Cholesterol (grams)

11.35 mg