I wanted to try a different curry spice mix just to see how much of a difference it can make to the normal curry powder I might use. So I picked Yoko Tofu Gewurz which is by a company called Sonnentor which you can buy through www.best-of.ca if you live in Canada or the US. Or if you live here in Germany, most bio supermarkets stores. One of my favorite companies, for spices and teas.
150 grm Paneer - cubed
50 grm Mushroom - quartered
300 grm Cauliflower - small flowerets
1 med Shallot - finely diced
2 cloves Garlic - finely diced
175ml Coconut Milk
3 tbsp Tofu Gewurz (or any other curry powder mix)
2 tsp Lemon Juice
50 grm Roasted nuts (almonds, hazelnut and cashews) - chopped
TT Coriander
TT Salt and Pepper
2 tbsp Oil
1. Heat Oil in a wok until light wisps of smoke start to appear
2. Add Shallots and fry for about 1 min
3. Add Paneer and fry until the cubes start becoming golden brown
4. Add Mushrooms and fry for 1 min
5. Add Cauliflower and Garlic and fry for 1 min
6. Add Tofu Gewurz and fry for 1 min
7. Add Coconut Milk and lemon Juice and bring to a boil
8. Season with Salt and Pepper
8. Just before Service add Coriander and Nuts
