A block of paneer
400gms waiporoporo potatoes -washed and cubed (Waewae Permaculture)
1Tbsp tamari
2 small or 1 large bok choy (Janefield Hydroponics)
1 tin of chickpeas
1 red onion
Fresh coriander to sprinkle on the top when serving.
Sauce:
2 cloves of garlic
1 small onion
1/2 fresh red chilli (Kakanui Produce)
2 tsps of lime juice
Cube of ginger -peeled
1 Tbsp maple syrup
1/2 Tbsp salt
2 Tbsp tamari
1 Tbsp coriander ground
1 Tbsp cumin ground
1 Tbsp cinnamon
2 Tbsp tomato paste
1 tin coconut milk
400ml vegetable stock
Pre heat the oven to 200 degrees C
Make the sauce first. Peel the onion, garlic and ginger then put into a blender with the rest of the sauce ingredients. Blend until smooth.
Cut the paneer into cubes along with the waiporoporo potatoes. Place them into a baking tray making sure they are spread out evenly on the dish. Peel and chop the red onion into quarters and place in the baking dish with the potatoes and paneer. Drain the can of chickpeas and add to the pan. Pour the sauce, making sure you cover all the vegetables & paneer.
Put into the oven for around 25mins, giving it a stir once or twice while it is baking.
Add the bok choy 15 minutes into the cook, nestling it into the sauce, then bake for a further 10mins.
Add the chopped coriander leaves when serving.
Recipe by: Elizabeth Marshall
