Roasted Vegetable Paneer Curry

[+ Homemade Naan Bread!]

Kid Friendly
Dairy Free

Title: RoastedVegetable Curry + Paneer
Author: Britney Shawley
Recipe type: Dinner
Prep time: 15 minute
Cook time: 60 minutes 
Total time: 75 minutes
Serves: 4 people

I have been obsessed with Indain Cuisine for as long as I can remember. I always seem to make it “not spicey” as I have a young kid and you never know how people’s taste preferences are. But anytime I make it, I fall in love all over again!!! This time I decided to make it with chipati’s. Chipati’s are like Naan bread!  Just made from scratch and sooo much better!! I hope you LOVE this meal like my family does!! Reference the notes at the bottom


For Vegetables:
*Use what you have on hand
1/2 Butternut Squash (diced )
1 large sweet potato (dice )
2 medium potatoes (diced )
1/2 cauliflower (diced)

2 tbsp olive oil
1 tbsp curry (powder or paste)
2 pinches of sea salt

For Curry Sauce:
1 onion caramelized
4-6 garlic, minced
1 tbsp ginger, minced
2 tbsp coconut oil
4 tbsp jam (or curry paste, I use red Pepper Jelly, could also use mango chutney or grape jelly)
1 tbsp curry
1 tsp red pepper flakes
1 tbsp turmeric
2 tsp sea salt
2 can diced tomatoes (tiny, or crushed)
1+ 1/2 cup water
1 can coconut milk
1/2 can blackeyes peas or chickpeas or butter beans
1/2 – 3/4 paneer block of non-melting cheese, diced [optional]

For Chapati:
1 cup whole grain flour
1 cup Flour
1 tsp sea salt
2 tbsp olive oil
3/4 to 1 cup hot water


To Begin:

  1. Preheat oven to 400F

  2. Add the spices onto a baking pan (curry, olive oil, salt- mix together)

  3. Add the diced vegetables (sweet potato, potato, cauliflower, butternut squash) and make sure they are all covered with the spices/oil

  4. Pop in oven for 35 to 40 minutes until soft all the way through. Flip half way.

For Curry Sauce:

  1. In another large pot/wok, add coconut oil and onions. Let cook together 7 minutes. Add sprinkle of salt and sugar (I use stevia). Cook for a few more minutes until caramelized.

  2. Add garlic and ginger and mix into onions until fragrant

  3. Add red pepper jelly, curry, turmeric, red pepper chili flakes, salt

  4. Add canned tomatoes

  5. Add coconut milk + water. Mix it all together

  6. Add black eyes peas + paneer + sprinkle of love

  7. Let all come to a soft boil and then simmer on super low until ready to serve. Minimum 30 minutes. I often make this in the morning let it cook on low for 30 minutes to an hour, then let it mingle together all day long until dinner time.

For Assembly:

  1. Add roasted vegetables to the curry sauce. Let cook together for a few minutes until piping hot
  2. If using, add a scoop of basmati rice to bottom of bowl, scoop the veggie/paneer curry on top 
  3. sprinkle sea salt and/or drizzle of lemon
  4. serve with love.

 For Chapati / Naan Bread:

  1.  Combine flour and salt in a bowl

  2. Make a hole in the middle of the flour and add olive oil and water bit-by-bit

  3. As you slowly add the water mix everything together with the flour until you get  a dough ball, but not quite sticky. If it become sticky, add a bit more flour.

  4. Kneed the dough for about 5 minutes until you get a soft dough ball

  5. Break into 10 small even sized balls

  6. Add flour count. Put small dough ball on counter. Add flour to the rolling pin and roll it out super thin. As thin as you can get it.

  7. Once they are rolled out, add them to a fry pan with a bit of oil. the pan should be set at 6 or 7 and be really hot.

  8. Let the chapati cook on one side for about 30 second, it may puff up a bit,then flip it for another 30 seconds on the other side

  9. Do this with every dough ball until all are made.

  10. Serve immediately along side your fresh curry.

    **If not making Chapati’s, serve alongside rice (basmati is my fav!)


If I have sourdough starter dis-guard I always make these Naan Breads!!! They are even better than Chapati’s or store bought Naan by far!! 

Saving Money:

Make your own Chapati’s is extremely budget friendly. Especially if you buy a big bag of freshly ground flour.

Also use whatever vegetables in your fridge!! No need to buy special veg. Use zucchini, parsnips, carrots, potatoes, any squash, onions. Honestly any vegetable that does well with roasting is perfect for this and will help you use up the leftover veg without wasting extra money!

Quick Tips & Tools:


Big pot/pan/wok (for curry sauce), large baking pan (for vegetables), Medium sized fry pan (chapati’s), big bowl + rolling pin + plate (for chapati’s)


 I often roast my vegetables in the morning, and make my curry sauce in the morning. I then turn off he burner and take out the veggies. Letting the sauce marinate all day, and adding the veggies in before you serve. Just bring up the curry + vegetables to a soft boil for about 10 minutes, then serve along side naan and / or basmati rice. 

Its okay to use store bough Naan! Which is another name for Chapati. When I do this I often make a butter/garlic/parsley spread. 

I learned how to make this Chapati recipe from this recipe.

To make Naan bread from sourdough disguard use this recipe

If you use chunky canned or whole tomatoes:
Use immersion blender or blender (once added to spices and simmered for a bit) to get a nice smooth sauce.

If not making Chapati’s,
serve alongside rice (basmati is my fav!)

Saving Time:

Skip the Chapati / Naan Bread and make Basmati Rice instead!!!

Make the Chapati ahead of time and roll the dough into 10 balls. Let the balls sit (with parchment paper underneath each one so they do not stick) until you are ready to cook them. Then add them to fry an for quick and easy chapati!

Food is not just fuel. Food is about family, food is about community, food is about identity.
And we nourish all those things when we eat well. – Michael Pollan

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