Cottage Cheese Vegetable Curry with White Rice

Ingredients

• 200g Full fat cottage cheese
• 150g White rice, long grain, raw
• 100g Yellow onion, raw
• 100g Raw mature carrots
• 15g Garlic, raw
• 100g Canned tomato sauce
• 80g Canned sweet green peas, drained and rinsed
• 150g Raw red bell pepper

Method

1. 1Cook the white rice: Rinse 150g raw white rice under cold water. In a pot, combine rice with 300ml water and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand 5 minutes before serving.
2. 2Prepare the vegetables: Dice the yellow onion (100g) into small pieces. Mince the garlic (15g) finely. Cut the red bell pepper (150g) into 1-inch chunks, removing seeds and white membranes. Slice the raw carrots (100g) into thin rounds or matchsticks.
3. 3Make the curry base: Heat a non-stick pan or skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes, stirring frequently until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. 4Build the sauce: Add the canned tomato sauce (100g) to the pan and stir well to combine with the onions and garlic. Add 1-2 teaspoons of curry powder or garam masala for flavor, plus a pinch of salt and black pepper to taste. Let the sauce simmer for 2 minutes.
5. 5Add vegetables: Add the sliced carrots to the pan and cook for 5 minutes, stirring occasionally until they begin to soften. Add the bell pepper chunks and continue cooking for another 3-4 minutes.
6. 6Incorporate cheese and finish: Gently stir in the cottage cheese (200g) using a wooden spoon, breaking it into bite-sized pieces as you fold it in. Add the canned green peas (80g, drained) and stir gently to combine. Reduce heat to medium-low and simmer for 5-7 minutes, stirring occasionally, until the cottage cheese is warm throughout and the vegetables are tender-crisp. Do not overstir to keep the cheese chunks intact.
7. 7Adjust seasoning: Taste the curry and adjust salt, pepper, and spice level as needed. If the curry is too thick, add 2-3 tablespoons of water.
8. 8Serve: Divide the cooked white rice into a serving bowl. Top with the cottage cheese vegetable curry. Serve hot and enjoy.
9. 9Tips: For better paneer-like texture, use full-fat cottage cheese and avoid breaking it up too much. If you prefer a creamier curry, add 1-2 tablespoons of yogurt at the end. The curry can be made 1-2 hours ahead and reheated gently.