Hot and Sweet Vegetarian Protein Curry

This sweet and hot curry makes an excellent vegetarian protein, but if course, anyone can enjoy it!!

A great way to keep your fresh tumeric and ginger is to pop it in the freezer; it's even easier to grate that way.

Ingredients

* Oils & Liquids: 1 tbsp coconut oil, 1 can coconut cream, juice of 1 lime

* The Base: 1 tsp cumin seeds, 1 tbsp tomato paste

* Aromatics: 1 white cooking onion (thinly sliced), 4 cloves garlic (minced), 1-inch piece ginger (grated), 1-inch piece turmeric (grated)

* Spice & Heat: 3 chili peppers (seeds included, sliced), 1 tsp ground coriander, 1 tsp salt

* Proteins: 1 ½ cups edamame beans, 300g paneer (cubed)

Instructions

* Pop the Seeds: Heat the coconut oil in a deep skillet or pot over medium-high heat. Once the oil is shimmering, add the cumin seeds. Let them sizzle and "pop" for about 20–30 seconds until fragrant.

* Caramelize the Paste: Immediately stir in the tomato paste. Fry it in the oil for 1–2 minutes, stirring constantly until it turns a deep, dark red and loses its raw edge.

* Sauté the Sliced Onion: Add the sliced white onion, garlic, ginger, fresh turmeric, and chili peppers. Sauté for 6–8 minutes until the onions are soft and have taken on a beautiful golden color from the fresh turmeric.

* Season: Stir in the 1 tsp salt and ground coriander. Ensure the sliced onions and aromatics are well-coated in the spice base.

* Simmer the Edamame: Add the edamame beans and pour in the coconut cream. Stir well to combine. Bring to a gentle simmer for 5 minutes so the edamame can absorb the flavors.

* Warm the Paneer: Gently fold in the paneer cubes. Simmer for another 3–5 minutes. The paneer will soften and soak up that vibrant yellow sauce.

* The Bright Finish: Remove from heat and stir in the lime juice. The acidity will perfectly complement the reduced salt level, making the flavors "pop" without being overly salty. Garnish with fresh cilantro!