FODMAP friendly shahi paneer (vegan option) - George Eats

Name: FODMAP friendly shahi paneer (vegan option) - George Eats
Total time: 50 min
Ingredients: 200-400 g paneer (cubed (see notes)); 200-400 g firm tofu (cubed (optional, see notes)); 60ml (3 tablespoons)* neutral flavoured oil (I used vegetable); 50g (1 bunch) of spring onion greens (chopped); Greens of 1 leek (thoroughly washed and finely chopped (optional, see notes)); 1 bunch of coriander roots (thoroughly washed and chopped (optional, see notes)); 150 g 1 medium/large carrot, grated; 4 common tomatoes OR 2 common tomatoes and 150g grated Kent pumpkin (see notes); 20ml (1 tablespoon)* neutral oil; 50 g ginger (grated); 1-2 green chillies (de-seeded and chopped (see notes)); 1 tablespoon + 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 15-20 cardamom pods (crushed, husks discarded, seeds reserved); 2-3 teaspoons garam masala; 250ml (1 cup)* milk of choice (I used full cream lactose free); 250ml (1 cup)* lactose free cream; Seasoning (to taste); Juice of up to 1 lime (to taste); Remaining 50g cream (from a 300g/ml tub); Coriander; 1 red chilli (very finely chopped (optional))

georgeats.com

FODMAP friendly shahi paneer that is gluten free and easily made vegan. A delicious and warming curry that is one of my favourites.

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Ingredients

200-400 g paneer (cubed (see notes))
200-400 g firm tofu (cubed (optional, see notes))
60ml (3 tablespoons)* neutral flavoured oil (I used vegetable)
50g (1 bunch) of spring onion greens (chopped)
Greens of 1 leek (thoroughly washed and finely chopped (optional, see notes))
1 bunch of coriander roots (thoroughly washed and chopped (optional, see notes))
150 g 1 medium/large carrot, grated
4 common tomatoes OR 2 common tomatoes and 150g grated Kent pumpkin (see notes)
20ml (1 tablespoon)* neutral oil
50 g ginger (grated)
1-2 green chillies (de-seeded and chopped (see notes))
1 tablespoon + 1 teaspoon coriander powder
1/2 teaspoon turmeric powder
15-20 cardamom pods (crushed, husks discarded, seeds reserved)
2-3 teaspoons garam masala
250ml (1 cup)* milk of choice (I used full cream lactose free)
250ml (1 cup)* lactose free cream
Seasoning (to taste)
Juice of up to 1 lime (to taste)
Remaining 50g cream (from a 300g/ml tub)
Coriander
1 red chilli (very finely chopped (optional))